Possum Pate

local_grocery_store Ingredients

• 500g possum meat, cooked and shredded
• 100g butter, softened
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp fresh thyme, chopped
• 1 tsp fresh parsley, chopped
• 2 tbsp brandy
• to taste salt
• to taste black pepper

restaurant_menu Method

1. 1.In a large pan, melt the butter over medium heat. Add the chopped onion and minced garlic, and cook until softened.
2. 2.Add the shredded possum meat, thyme, and parsley to the pan. Cook for another 5 minutes, stirring occasionally.
3. 3.Remove the pan from heat and let it cool slightly. Transfer the mixture to a food processor and blend until smooth.
4. 4.Add the brandy, salt, and black pepper to the food processor and blend again until well combined.
5. 5.Transfer the pate to a serving dish or individual ramekins. Cover with plastic wrap and refrigerate for at least 1 hour before serving.
6. 6.Serve the possum pate with crusty bread and pickles for a delicious appetizer or snack.

lightbulb_outline Tips

• chevron_rightIf you can't find possum meat, you can substitute it with chicken livers or duck liver.
• chevron_rightFor a smoother texture, pass the pate through a fine sieve before refrigerating.