Are you looking for a delicious and convenient way to enjoy your favorite meats? Look no further than potted meat! Potted meat, also known as pâté or terrine, is a classic French dish that has been enjoyed for centuries. By cooking meat with aromatics like onions, herbs, and spices, then blending it into a smooth paste, you can create a rich and flavorful spread perfect for sandwiches, crackers, or even serving as an appetizer.
In this article, we’ll explore 20 mouthwatering potted meat recipes that showcase the versatility of this beloved dish. From classic beef to gamey venison, and from spicy chicken liver to creamy duck, there’s something for every palate. Whether you’re a seasoned cook or just starting out in the kitchen, these recipes are sure to inspire your next meal.
Classic Potted Beef with Herbs
A hearty and flavorful dish that’s perfect for a cozy dinner party or a comforting meal any time of the year. This recipe combines tender beef, aromatic herbs, and creamy sauce in a rich potted dish.
Ingredients:
– 1 pound beef shin or chuck, cut into 2-inch pieces
– 2 tablespoons butter
– 2 sprigs fresh thyme
– 2 sprigs fresh rosemary
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup beef broth
– 1/2 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, melt butter over medium heat. Add thyme, rosemary, onion, and garlic; cook until onion is softened.
3. Add beef and cook until browned on all sides, about 5 minutes.
4. Pour in beef broth and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours or until beef is tender.
5. Stir in heavy cream and season with salt and pepper to taste.
6. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 2 hours and 15 minutes
Spicy Potted Chicken Liver Pâté
Elevate your appetizer game with this rich and spicy pâté, perfect for crackers or bread.
Ingredients:
– 1 pound chicken livers, chopped
– 2 tablespoons butter
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and black pepper, to taste
– 1/4 cup cognac (optional)
– 1 tablespoon honey
– 1/4 cup chicken broth
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, melt butter over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
3. Add cumin, smoked paprika, salt, and black pepper; cook for 1 minute.
4. Add chicken livers, cognac (if using), honey, and chicken broth. Cook, stirring occasionally, until mixture thickens slightly, about 10-12 minutes.
5. Transfer skillet to oven; bake for an additional 15-20 minutes or until pâté reaches desired consistency.
Cooking Time: Approximately 25-30 minutes
Garlic and Thyme Potted Pork
This classic British-inspired dish combines tender pork with aromatic garlic and thyme, perfect for a comforting meal or special occasion. With minimal effort, you’ll be rewarded with a flavorful and succulent potted pork that’s sure to please.
Ingredients:
– 1 kg pork shoulder, boned and rolled
– 4 cloves of garlic, minced
– 2 tablespoons olive oil
– 2 sprigs of fresh thyme, chopped
– 1 onion, finely chopped
– 1 cup chicken or beef stock
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 150°C (300°F).
2. In a small bowl, mix together minced garlic and olive oil.
3. Season the pork shoulder with salt and pepper.
4. Rub the garlic-olive oil mixture all over the pork, making sure to coat it evenly.
5. Place the chopped onion and thyme sprigs on top of the pork.
6. Pour in the stock, ensuring the pork is fully submerged.
7. Cover the dish with aluminum foil and bake for 2 hours.
8. Remove the foil and continue cooking for an additional 30 minutes, or until the pork is tender.
Cooking Time: Approximately 2 hours 30 minutes
Creamy Potted Duck with Orange Zest
Transforming duck breast into a rich and creamy pâté, infused with the brightness of orange zest.
Ingredients:
– 1 (6-8 oz) duck breast
– 2 tbsp unsalted butter
– 1/4 cup heavy cream
– 1/4 cup chicken broth
– 2 tbsp grated orange zest
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small saucepan, melt butter over medium heat.
3. Add duck breast and cook for 5 minutes on each side, or until browned.
4. Remove from heat and let cool slightly.
5. In a blender or food processor, combine cooled duck breast, heavy cream, chicken broth, and orange zest. Blend until smooth.
6. Season with salt and pepper to taste.
7. Pour into a serving dish and refrigerate for at least 2 hours before serving.
Cooking Time: 30 minutes (including cooling time)
Smoked Potted Salmon with Dill
Elevate your gathering game with this smoky and savory potted salmon, infused with the freshness of dill. This easy-to-make appetizer is perfect for a casual get-together or a more formal event.
Ingredients:
– 1 lb smoked salmon fillet
– 1/4 cup heavy cream
– 2 tbsp chopped fresh dill
– 1 tsp lemon zest
– Salt and pepper to taste
Instructions:
1. In a medium-sized bowl, mix together the smoked salmon, heavy cream, chopped dill, and lemon zest until well combined.
2. Season with salt and pepper to taste.
3. Spoon the mixture into small ramekins or ceramic pots.
4. Cover with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled.
Cooking Time: 30 minutes (plus chilling time)
Potted Turkey with Cranberry Glaze
Elevate your holiday entertaining with this show-stopping potted turkey dish, smothered in a tangy cranberry glaze. Perfect for a crowd, this recipe is sure to impress.
Ingredients:
– 1 (6-8 pound) whole turkey breast
– 1 cup brown sugar
– 1/2 cup orange marmalade
– 1/4 cup cranberry sauce
– 2 tablespoons apple cider vinegar
– 2 cloves garlic, minced
– 1 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup heavy cream
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together brown sugar, orange marmalade, cranberry sauce, apple cider vinegar, garlic, cinnamon, salt, and pepper.
3. Place the turkey breast in a large, shallow roasting pan or a ceramic pot with a lid.
4. Pour the cranberry glaze over the turkey, making sure it’s fully coated.
5. Cover the dish with aluminum foil and bake for 2 hours.
6. Remove the foil and baste the turkey with the heavy cream. Return to oven and bake an additional 30 minutes or until golden brown.
Cooking Time: Approximately 2 hours and 30 minutes
Potted Lamb with Rosemary and Red Wine
Elevate your dinner party with this rich and flavorful potted lamb dish, perfect for special occasions or cozy nights in. This recipe combines tender lamb, aromatic rosemary, and a deep red wine sauce to create a hearty and impressive main course.
Ingredients:
– 1 pound boneless lamb shoulder, cut into 2-inch pieces
– 4 sprigs of fresh rosemary, chopped
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 cup of red wine (such as Cabernet Sauvignon or Merlot)
– 1 tablespoon tomato paste
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, brown the lamb in batches until browned on all sides.
3. Add the chopped rosemary, onion, garlic, red wine, tomato paste, salt, and pepper. Stir to combine.
4. Cover the pot and transfer it to the preheated oven.
5. Cook for 2-1/2 hours or until the lamb is tender and falls apart easily.
6. Remove from the oven and let rest for 10 minutes before serving.
Cooking Time: 2-1/2 hours
Potted Venison with Juniper Berries
Potted Venison with Juniper Berries: A Classic Game Recipe
This classic game recipe combines the rich flavor of venison with the tangy sweetness of juniper berries, creating a pâté that’s perfect for serving at your next hunting trip.
Ingredients:
– 1 pound venison haunch or shoulder, finely chopped
– 1/2 cup pork fat (such as pancetta or bacon), diced
– 1/4 cup juniper berries, crushed
– 1/4 cup cognac (optional)
– 1 tablespoon salt
– 1/2 teaspoon black pepper
Instructions:
1. Preheat oven to 275°F (135°C).
2. In a large skillet, cook the pork fat over medium heat until crispy. Remove from heat and set aside.
3. In a mixing bowl, combine the chopped venison, crushed juniper berries, salt, and black pepper. Mix well.
4. Add the cooked pork fat to the venison mixture and mix until just combined.
5. Transfer the mixture to a 1-quart ceramic or glass pot.
6. If using cognac, pour it over the pâté, making sure that all of the meat is covered.
7. Cover the pot with plastic wrap or aluminum foil and refrigerate for at least 24 hours before serving.
Cooking Time: 24 hours
Potted Ham with Mustard and Cloves
This classic potted ham recipe is a staple of British cuisine, with the addition of mustard and cloves giving it a unique twist. Perfect for serving at parties or as part of a festive spread.
Ingredients:
– 1 (4-5 pound) boneless ham, trimmed
– 2 tablespoons Dijon mustard
– 1 tablespoon brown mustard
– 1 teaspoon ground cloves
– 1/4 cup brown sugar
– 1/4 cup honey
– 1/4 cup apple cider vinegar
Instructions:
1. Preheat oven to 275°F (135°C).
2. In a small bowl, mix together the Dijon and brown mustards.
3. Score the ham in a diamond pattern, cutting about 1/4 inch deep.
4. Place the ham in a roasting pan, fat side up.
5. Brush the mustard mixture evenly over the ham, making sure to get it into the scored lines.
6. Sprinkle the ground cloves and brown sugar over the ham.
7. Bake for 2-3 hours or until the ham is caramelized and slightly puffed.
Cooking Time: 2-3 hours
Potted Rabbit with Sage and Butter
A classic British dish that’s perfect for a special occasion or a cozy dinner at home. This potted rabbit recipe is rich, flavorful, and sure to impress.
Ingredients:
– 1 pound rabbit meat (or substitute with pork or chicken), cut into small pieces
– 2 tablespoons unsalted butter
– 2 sprigs fresh sage, chopped
– 1 tablespoon all-purpose flour
– 1/2 cup whole milk
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small saucepan, melt the butter over medium heat.
3. Add the chopped sage and cook until fragrant, about 1 minute.
4. Add the rabbit pieces and cook until browned, about 5 minutes.
5. Sprinkle the flour over the rabbit and stir to combine.
6. Gradually add the milk, whisking continuously to avoid lumps.
7. Season with salt and pepper to taste.
8. Transfer the mixture to a small baking dish and bake for 20-25 minutes, or until the rabbit is cooked through.
Cooking Time: 20-25 minutes
Potted Pheasant with Brandy
Elevate your holiday season with this rich and savory potted pheasant recipe, infused with the warmth of brandy. Perfect for special occasions or game bird enthusiasts.
Ingredients:
– 1 small pheasant, boned and quartered
– 1/2 cup brandy
– 1/4 cup chicken broth
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup heavy cream
– 1 tablespoon all-purpose flour
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the pheasant and garlic in butter until browned.
3. Add brandy, chicken broth, thyme, salt, and pepper. Simmer for 10 minutes.
4. Strain mixture through a fine-mesh sieve into a saucepan, discarding solids.
5. Whisk in heavy cream and flour to thicken the sauce.
6. Pour the potted pheasant mixture into individual ramekins or small baking dishes.
7. Bake for 20-25 minutes, or until heated through.
Cooking Time: 20-25 minutes
Potted Goose with Apples and Cinnamon
A classic British dessert that combines the sweetness of apples and the warmth of cinnamon with a rich gooseberry filling.
Ingredients:
– 1 lb gooseberries, fresh or frozen
– 1 large apple, peeled and chopped
– 2 tbsp granulated sugar
– 1 tsp ground cinnamon
– 1/4 cup all-purpose flour
– 1/2 cup unsalted butter, softened
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, combine gooseberries and granulated sugar. Cook over medium heat, stirring occasionally, until the berries are tender and the mixture thickens.
3. Add chopped apple and ground cinnamon to the saucepan. Stir well to combine.
4. In a separate bowl, mix flour and softened butter until crumbly.
5. Grease a 1-quart ceramic or glass pot with butter or cooking spray.
6. Fill the pot with the gooseberry-apple mixture, leaving about 1 inch at the top.
7. Top the filling with the flour-butter mixture, spreading evenly to cover the surface.
8. Bake for 35-40 minutes, or until the crust is golden brown and the filling bubbles slightly.
Cooking Time: 35-40 minutes
Potted Veal with Tarragon and Shallots
This classic French recipe showcases the rich flavors of veal, enhanced by the subtle sweetness of shallots and the anise-like taste of tarragon. A perfect dish for a special occasion or dinner party.
Ingredients:
– 1 pound veal cubes (about 1 inch)
– 2 tablespoons butter
– 1 large shallot, finely chopped
– 2 sprigs fresh tarragon, chopped
– 1/4 cup veal stock
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a pan over medium heat, melt butter. Add shallots and cook until softened, about 3 minutes.
3. Add veal cubes to the pan and cook until browned on all sides, about 5 minutes.
4. Stir in chopped tarragon and veal stock. Season with salt and pepper.
5. Transfer the mixture to a small ceramic pot or ramekin.
6. Bake for 20-25 minutes, or until the veal is cooked through and tender.
Cooking Time: 20-25 minutes
Potted Game Hen with Thyme and Lemon
A classic recipe that showcases the rich flavors of game hen, elevated by the brightness of lemon and the earthiness of thyme. Perfect for a special occasion or a cozy dinner at home.
Ingredients:
– 4-6 game hens (about 1-2 lbs each)
– 2 tbsp olive oil
– 2 tbsp unsalted butter, softened
– 2 sprigs fresh thyme, chopped
– 1 lemon, juiced and zested
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Rinse the game hens under cold water, pat dry with paper towels.
3. In a small bowl, mix together olive oil, butter, thyme, lemon zest, salt, and pepper.
4. Stuff each game hen loosely with the herb mixture, making sure to fill the cavity evenly.
5. Place the potted game hens in a baking dish, cover with aluminum foil.
6. Roast for 25-30 minutes, or until the meat is cooked through and the skin is crispy.
7. Remove the foil and let the game hens rest for 10 minutes before serving.
Cooking Time: 25-30 minutes
Potted Buffalo with Smoked Paprika
Experience the bold flavors of buffalo wings with a smoky twist! This potted buffalo recipe combines the spicy and savory elements of traditional buffalo sauce with the deep, rich flavor of smoked paprika.
Ingredients:
– 1/2 cup butter
– 1/4 cup hot sauce (such as Frank’s RedHot)
– 2 tablespoons smoked paprika
– 1 tablespoon vinegar
– 1 teaspoon Worcestershire sauce
– Salt and pepper to taste
Instructions:
1. In a small saucepan, melt the butter over low heat.
2. Add the hot sauce, smoked paprika, vinegar, and Worcestershire sauce. Whisk until smooth.
3. Bring the mixture to a simmer and cook for 5-7 minutes, or until thickened slightly.
4. Remove from heat and season with salt and pepper to taste.
5. Use immediately or store in an airtight container in the refrigerator for up to 1 week.
Cooking Time: 10-15 minutes
Potted Elk with Garlic and Parsley
A classic game dish gets a flavorful twist with this potted elk recipe, perfect for special occasions or cozy nights in.
Ingredients:
– 1 lb elk stew meat
– 2 cloves garlic, minced
– 2 tbsp olive oil
– 1/4 cup chicken broth
– 1/4 cup heavy cream
– 1 tsp dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 325°F.
2. In a large skillet, heat the olive oil over medium-high heat. Add the elk stew meat and cook until browned, about 5 minutes. Remove from heat and set aside.
3. In a small bowl, mix together the minced garlic, chicken broth, heavy cream, and dried thyme.
4. Add the garlic mixture to the skillet with the elk and stir to combine. Season with salt and pepper to taste.
5. Transfer the mixture to a 1-quart baking dish or ceramic pot. Cover with aluminum foil and bake for 2-3 hours, or until the elk is tender and falls apart easily.
6. Garnish with chopped parsley, if desired.
Cooking Time: 2-3 hours
Potted Chicken with Mushrooms and Cream
A comforting, creamy dish perfect for a chilly evening or special occasion. This potted chicken recipe combines the rich flavors of chicken, mushrooms, and cream to create a satisfying main course.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 cups mixed mushrooms (button, cremini, shiitake)
– 2 tbsp butter
– 2 cloves garlic, minced
– 1/2 cup heavy cream
– 1 tsp dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt butter over medium heat. Add mushrooms and cook until tender, about 5 minutes.
3. Add garlic, chicken, thyme, salt, and pepper. Cook, stirring occasionally, until chicken is browned, about 7-8 minutes.
4. Stir in heavy cream and bring to a simmer. Transfer skillet to oven and bake for 15-20 minutes or until chicken is cooked through and creamy sauce has thickened.
Cooking Time: 25-30 minutes
Potted Brisket with Onion Jam
Potted Brisket with Onion Jam Recipe
Summary:
Experience the rich flavors of slow-cooked brisket wrapped in a sweet and savory onion jam, perfect for serving at your next gathering.
Ingredients:
– 1 pound beef brisket, trimmed
– 1 large onion, thinly sliced
– 2 tablespoons butter
– 1 cup chicken broth
– 1 tablespoon brown sugar
– 1 teaspoon ground mustard
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, combine brisket, onion, butter, chicken broth, brown sugar, mustard, salt, and pepper.
3. Cover the pot and transfer it to the preheated oven. Cook for 6-8 hours or overnight until the brisket is tender and easily shreds with a fork.
4. Remove from heat and let cool slightly. Strain the braising liquid into a bowl, reserving the onions.
5. Serve the shredded brisket with the reserved onion jam spooned over the top.
Cooking Time: 6-8 hours
Potted Sausage with Fennel Seeds
This classic British recipe is a comforting twist on traditional sausages. The addition of fennel seeds adds a subtle anise flavor that complements the rich sausage perfectly.
Ingredients:
– 4 pork sausages (any type)
– 1 large onion, peeled and chopped
– 2 bulbs of fennel, thinly sliced
– 2 tablespoons butter
– 1 cup beef broth
– 1/2 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the sausages over medium-high heat until browned on all sides. Remove from heat.
3. In the same skillet, add butter, chopped onion, and fennel slices. Cook until the vegetables are softened.
4. Add beef broth and heavy cream to the skillet, stirring to combine.
5. Place the cooked sausages in a baking dish and pour the sauce over them.
6. Bake for 20-25 minutes or until the sausages are cooked through and the sauce has thickened slightly.
7. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 20-25 minutes
Potted Oxtail with Red Wine Reduction
Elevate your comfort food game with this rich and flavorful potted oxtail dish, slow-cooked to tender perfection and finished with a velvety red wine reduction.
Ingredients:
– 1 kg beef oxtail
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup red wine (such as Cabernet Sauvignon or Merlot)
– 1 cup beef broth
– 1 tsp dried thyme
– Salt and pepper to taste
– 100g butter
Instructions:
1. Preheat oven to 150°C (300°F).
2. Season the oxtail with salt, pepper, and thyme.
3. Heat oil in a large Dutch oven over medium-high heat. Sear the oxtail until browned on all sides, about 5 minutes per side. Remove from pot and set aside.
4. Reduce heat to medium-low and add diced onion. Cook until caramelized, about 10-12 minutes.
5. Add garlic and cook for an additional minute.
6. Add red wine and beef broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
7. Return the oxtail to the pot, cover with a lid, and transfer to the preheated oven.
8. Cook for 2-3 hours or until tender. Remove from heat and stir in butter until melted.
9. Serve warm, spooning some of the rich sauce over the top.
Cooking Time: 2-3 hours
Summary
Get ready to spice up your meals with these 20 flavorful potted meat recipes! From classic beef and pork dishes to more adventurous options like potted duck, salmon, and venison, there’s something for every palate. Each recipe features a unique combination of herbs, spices, and sauces that elevate the humble ingredients to new heights. Whether you’re looking for a comforting weeknight dinner or an impressive centerpiece for your next gathering, these recipes are sure to satisfy.
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