📝 About This Recipe
A cornerstone of French charcuterie, this Pâté de Campagne is a rustic, coarse-ground masterpiece that celebrates the rich flavors of pork and nutrient-dense organ meats. Marinated in Cognac and aromatics, the terrine develops a complex, savory depth that is perfectly balanced by the heat of green peppercorns. It is a timeless labor of love that transforms humble ingredients into an elegant centerpiece for any gathering.
🥗 Ingredients
The Meat Grind
- 1.5 lbs Pork shoulder (cubed into 1-inch pieces)
- 8 oz Pork fat back (cubed)
- 8 oz Chicken livers (cleaned, trimmed of sinew, and soaked in milk)
- 8-10 strips Smoked bacon (for lining the terrine mold)
Aromatics and Seasoning
- 3 Shallots (minced and sautéed in butter)
- 3 Garlic cloves (grated or finely minced)
- 3 tablespoons Cognac or Brandy
- 1 tablespoon Kosher salt (precise measurement is key for curing)
- 1 teaspoon Black pepper (freshly ground)
- 1 teaspoon Quatre Épices (blend of white pepper, cloves, nutmeg, and ginger)
- 1 tablespoon Green peppercorns in brine (drained)
- 1 tablespoon Fresh thyme (leaves only)
The Panade and Binder
- 1 Large egg (beaten)
- 1/4 cup Heavy cream
- 1/2 cup Fresh breadcrumbs (soaked in the cream)
👨🍳 Instructions
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1
Begin by marinating the meats. In a large bowl, combine the cubed pork shoulder, pork fat, and cleaned chicken livers with the Cognac, salt, black pepper, Quatre Épices, garlic, and thyme. Cover and refrigerate for at least 12 hours or overnight.
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2
Place your meat grinder attachments (auger, blade, and die) in the freezer for 30 minutes before grinding to ensure the fat stays cold and doesn't smear.
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3
Grind the marinated meat mixture through a coarse die (approx. 6mm-8mm). For a more refined texture, you can grind the livers separately through a fine die, but a rustic coarse grind for everything is traditional for 'campagne' style.
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4
In a small skillet, sauté the minced shallots in a little butter until translucent and soft. Let them cool completely before adding to the meat.
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5
Prepare the panade by mixing the breadcrumbs, heavy cream, and beaten egg in a small bowl until it forms a paste.
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6
In a large chilled mixing bowl, combine the ground meat, the cooled shallots, the panade, and the whole green peppercorns. Using chilled hands or a sturdy spatula, mix vigorously until the mixture becomes slightly tacky and well-incorporated.
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7
Preheat your oven to 300°F (150°C). Line a 1.5-quart terrine mold or loaf pan with the bacon strips, slightly overlapping them and leaving overhang on the sides to fold over the top later.
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8
Pack the meat mixture into the lined mold, pressing down firmly to remove any air pockets. Fold the overhanging bacon strips over the top and place a couple of bay leaves on top for aroma.
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9
Cover the mold tightly with a lid or double layer of aluminum foil. Place the mold inside a larger roasting pan and fill the roasting pan with boiling water until it reaches halfway up the sides of the terrine mold (a bain-marie).
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10
Bake for approximately 75-90 minutes, or until the internal temperature reaches 155°F (68°C) when tested with an instant-read thermometer.
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11
Remove the terrine from the water bath and let it cool for 30 minutes. Place a piece of cardboard cut to fit the inside of the mold (wrapped in foil) on top of the meat and weigh it down with heavy cans or a brick. This compresses the pâté for a better texture.
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12
Refrigerate the weighted pâté for at least 24 hours (and up to 3 days) before serving to allow the flavors to fully mature and the fats to set.
💡 Chef's Tips
Temperature is everything; keep the meat and equipment as cold as possible to prevent the fat from breaking. Don't skip the weighing-down step, as it ensures a dense, sliceable texture rather than a crumbly one. To check the seasoning before baking, fry a tiny patty of the raw mixture in a pan and taste it—adjust salt if needed. Always use high-quality, fresh chicken livers; if they smell overly metallic, soak them in milk for an hour to mellow the flavor. If you can't find Quatre Épices, make your own with 2 parts white pepper to 1 part each of ground cloves, ginger, and nutmeg.
🍽️ Serving Suggestions
Serve thick slices with a side of sharp, crunchy cornichons to cut through the richness. Pair with a crusty, toasted baguette and a swipe of Dijon mustard. A glass of rustic red wine like a Beaujolais or a crisp dry Rosé complements the earthy flavors beautifully. Accompany with a small salad of frisée dressed in a light shallot vinaigrette. Add a dollop of onion jam or fig preserves for a sweet-and-savory contrast.