For the game pâté, cut the onion into strips the day before and sauté briefly in hot butter until light. Remove from the heat again. Coarsely dice the venison and pork and place in a bowl. Put all the spices and the finely chopped garlic in a mortar, pound coarsely (or press on the cutting board with a knife) and pour over the meat. Add the onion mixture and mix well. Mix egg white with cream and pour over meat, sprinkle with brown bread crumbs and mix gently again. Cover bowl with plastic wrap and refrigerate overnight.
The next day, mince (or cut) the meat mixture (including the residue) twice with about two-thirds of the bacon whole and the calf’s liver. Mix the farce well until it becomes homogeneous. Cut the remaining bacon, pistachios and truffles into small cubes to taste and mix into the farce.
Line a suitable terrine dish (with lid) with bacon slices so that they overlap and the top of the pâté can be covered with them. Pour in the farce and cover with the bacon slices. Gently bump the work surface a few times so that mixture is well distributed. Place twigs and bay leaves decoratively, cover the mold and place in a baking dish (water bath) half filled with hot water. Bake in the preheated oven at 120-140 °C for about an hour, depending on the height of the pan. Lift out u
Preparation Tip:
Game pâté tastes even finer when surrounded by a pâté dough (shortcrust pastry) and, in this case, baked without a water bath.
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