The Best Moose “Pâté Chinois”

Directions

• Place the potatoes in a large pot and cover with water. Add 3 tbsp of salt and bring to a boil. Once boiling, let simmer for an additional 20 minutes, until the potatoes are fork tender.
• Drain the water, add the cream cheese, the milk and the butter. Mash until uniformly smooth. Adjust the consistency with milk and salt to taste.
• While the potatoes are boiling, heat a large skillet to medium-high heat. When hot, add the vegetable oil, the ground moose, the ground pork, the salt and the lard. Cook while occasionally stirring until the meat is completely cooked, 5-8 minutes (I like to let the meat rest 30 seconds between mixes to allow fond to form at the bottom of the pan).
• Add the onions, the cinnamon, the garlic powder and the thyme. Cook until the onions are al dente, 2 minutes. Remove the meat from the skillet. Add 1/4 cup of water to the skillet and rub the bottom of the pan to lift the cooked bits. Add the water to the cooked meat and mix.
• Preheat the oven at 350 F. In large oven safe dish, spread the meat evenly and press it down to compress. Spread the corn evenly, then the mashed potatoes. Place in the oven for 15 minutes.
• Done! You can serve the pâté chinois with your choice of ketchup, fruit relish or greens, or by itself. If you want a little extra, add 1 cup of shredded mozzarella on top of the mashed potatoes and broil until golden brown.