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Venison pâté with ground apples

Venison pâté with ground apples

Baking

Discover this traditional Belgian recipe for a venison pâté with apples, a delicious and flavourful dish.

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Recipe from NERIUM (Wikibooks), adapted by Recette de cuisine · · updated on

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This pâté is a Belgian specialty that combines elk meat with baked earthenware apples. It’s a traditional and delicious recipe.

Ingredients and directions

  • Prep time30 min
  • Cook time1 hr 30 min
  • Resting1 hr
  • Total3 hr
  • DifficultyMedium
  • CostBudget
  • Cooking methodfour
  • Estimated cost$8.43 $1.05 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

8 people
  • $4.23
  • $0.89
  • $0.73
  • $1.40
  • $0.12
  • $0.16
  • $0.24
  • $0.66

Prices from US supermarkets for 6 of 8 ingredients; Belgian prices for the rest.

Directions

  1. The offal is cut into pieces, then chopped and blanched for five to ten minutes in lightly salted boiling water.
  2. The ground beef, chopped liver, potatoes, and onions are then mixed with: ≈ 3 min
  3. Next, the dough is poured into a greased baking pan. ≈ 3 min
  4. Cover with parchment paper and bake in the oven for an hour and a half in a water bath. ≈ 3 min

The bill

Venison pâté with ground apples

  • 300 g of ground pork$4.23
  • 500 g of baked, cooled apples$0.89
  • 5 yellow onions$0.73
  • 4 eggs$1.40
  • 2 tablespoons of heavy cream$0.12
  • 1 teaspoon of white pepper$0.16
  • 2 tablespoons of salt$0.24
  • 2 cups of flour$0.66

Total$8.43

that's $1.05 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 1.2 kg of duck liver
  • 300 g of ground pork
  • 500 g of baked, cooled apples
  • 5 yellow onions
  • 1 gram of soft fat
  • 4 eggs
  • 2 tablespoons of heavy cream
  • 1 teaspoon of white pepper
  • 2 tablespoons of salt
  • 2 cups of flour
  • 1 small tin of anchovies – both the fish and the juice

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