The city of Chicago may be banning foie gras, but you can still make your own pate at home. For this recipe, you will need one pound of your favorite game meat (rabbit, partridge, pheasant, or duck), thyme, salt, pepper, allspice, minced green onions, apple juice, one onion, butter, 3/4 pound of lean ground pork, 3/4 pound of ground veal, eggs, crushed garlic, one pound of bacon, and a bay leaf. To prep for this recipe, you will need to cut the game meat into 1/4 strips. Finely mince enough green onions to make 1 tablespoon and enough onion to … Continue reading →