Categories: Sauces 
      Yield: 1 servings 
  
      1 lb (2 cup) boneless skinless 
           Raw rabbits/partridge/ 
           Pheasant/duck or other game 
           Cut into 1/4 inch strips 
 
----------------------------------MARINADE---------------------------------- 
    1/8 ts Thyme 
    1/4 ts Salt 
    1/4 ts Pepper 
    1/8 ts Allspice 
      1 tb Finely minced green onions 
 
----------------------------------STUFFING---------------------------------- 
    1/2 c  Coganc 
    1/2 c  Very finely minced onions 
      2 tb Butter 
    3/4 lb Lean pork and 3/4 lb lean 
           Veal finely ground together 
      2    Eggs lightly beaten 
  1 1/2 ts Salt 
    1/8 ts Pepper 
    1/4 ts Allspice 
    1/2 ts Thyme 
      1 cl Garlic crushed 
      1 lb Bacon blanched to remove 
           Salt 
      1    Bay leaf 
  
  First, marinate the strips of game. In a non-reactive bowl, mix together 
  the marinade ingredients, the cognac, salt and pepper, thyme, allspice and 
  green onions. Add strips of game and marinate while preparing stuffing. For 
  stuffing, cook onions slowly in the butter until tender. Scrape into large 
  mixing bowl. Pour cognac into same skillet and boil until reduced by half, 
  scraping bottom of skillet to loosen any pan drippings. Scrape into bowl 
  with onions. Add pork and veal, beaten eggs, salt, pepper, allspice, thyme 
  and garlic. Beat vigorously with wooden spoon until thoroughly blended. To 
  assemble pate, line bottom and sides of laof pan with blanched bacon (to 
  blanch plunge bacon into boiling water, remove immediately and drain 
  briefly under cold running water), reserving a few strips for top of pate. 
  Drain game strips, reserving marinade. Beat marinade into stuffing. Divide 
  stuffing into three parts. Dip hands in cold water and arrange first third 
  of the stuffing in bottom of loaf pan. COver with half the strips of game. 
  Repeat layers, another third of stuffing and remaining half of game strips. 
  SPread remaining thrid of stuffing on top. Place bay leaf on top and cover 
  with remaining blanched bacon. COver top of pan with aluminum foil and set 
  in larger pan of boiling water (water should come about halfway up the 
  outside of loaf pan). Bake in oven preheated to 350 degrees for 1 1/2 
  hours. Remove loaf pan from water and place another loaf pan (preferably 
  glass so it's heavy enough to weight down the pate) on top of foil-wrapped 
  pate. Cool pate at room temperature several hours or overnight. Chill, 
  still weighted. Serve in slices with crackers.NOTE: A "pinch" is about 1/8 
  ts.