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Domestic Goose Pâté

Boil the goose meat with vegetables. Cool it and remove the bones. Remove the boiled vegetables from bouillon. Soak the liver in milk for about 15 minutes. Fry bacon and onion in cubes. Add meat, liver and vegetables to the bouillon. Stew it covered for about 15 minutes. Set aside to cool. Grind all ingredients twice with added crushed roll in mincer. Add eggs and spices to ground mass for the taste. Pug very carefully (add bouillon from boiled goose meat if the mass will be too dry). Move mass to a greased pan (you can sprinkle it with pepper, marjoram or mixed herbs). Bake it for 40 minutes in 180°C. You can serve the prepared and cooled pâtè with cranberry for example.


1 kg of goose meat

2-3 l of water

½ kg of bacon

1 l of milk

400 g of goose liver

5 eggs

1 onion

2 carrots

1 parsley

1 celery

2 wheat rolls

2 bay leafs

"allspice", nutmeg, marjoram, salt, pepper

Fundacja Hodowców Polskiej Białej Gęsi

Wróble 37

88-153 Kruszwica



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