Venison Pâté with Porcini Mushrooms

Venison pâté with porcini mushrooms, forest in a jar

Beauharnais’ venison pâté with porcini mushrooms is a French venison terrine containing about one-quarter venison, refined with red wine and Armagnac. Not a coarse liver pâté, but an elegant Terrine de Chevreuil aux Cèpes that tastes of the forest and autumn.

The venison pâté with porcini mushrooms is the French Terrine de Chevreuil aux Cèpes from Beauharnais in Strasbourg, Alsace—a fine venison terrine with earthy porcini mushrooms. Venison and porcini are an autumnal duo; the dark game and woody notes of the mushroom combine to create a deep, festive appetizer.

Dark venison meets earthy porcini

The venison terrine tastes both robust and refined, with the noble, slightly tart aroma of the venison. Around 26% venison gives it character, 2% porcini mushrooms add earthy forest notes, and red wine and Armagnac provide depth.

It is smooth and dense on the palate; the poultry liver makes it spreadable, while the mushrooms keep it autumnal and savory. Bold, earthy, elegant. That is how the forest tastes when it comes to the plate.

Venison and porcini don't need each other, but they flatter one another: the game brings the fine tartness, the mushroom the dark earth, and together they make one of the most elegant terrines in the range. If you love roasted venison loin and mushroom ragout, you will find both here in miniature, spreadable, and ready to serve.

For the game season on farmhouse bread and baguette

Autumn and winter are its time, when game and mushrooms are in season: spread the venison pâté on a fresh baguette or hearty farmhouse bread, accompanied by a few cornichons to balance the spice. It cuts an elegant figure on a charcuterie board. It is particularly suitable for the hunting season, autumn evenings, or as a small appetizer before a roast game dinner.

Its place is alongside a fruity raspberry chutney, whose berry acidity brightens the game, and a glass of bold red wine. On dark bread with lamb's lettuce, it becomes a savory supper; on crackers, it makes for a fine appetizer when guests arrive.

Anyone wanting to serve a small game platter should place it next to the wild boar pâté with cranberries – venison and wild boar, earthy alongside fruity, a fine pair on an autumn board.

Terrine de Chevreuil from Alsace

Venison with porcini mushrooms is a classic of French game cuisine: the fine venison and the earthy cèpe belong together like autumn and the forest. This terrine captures that principle in a 180g jar, without the need for a stewing pot or hours at the stove. The cèpe, as the French call the porcini, is considered the king of forest mushrooms and makes this terrine something special.

Behind the venison pâté is Beauharnais Carlant from Strasbourg in Alsace, which has been curating French classics for around 25 years. The terrines are produced in small workshops according to regional recipes from the Alsace, Burgundy, and Périgord regions, with fresh liver processed in short supply chains—honest craftsmanship.

If you like bold varieties, you can find other terrines from Beauharnais with us—from hare pâté with rosemary to pheasant pâté with sour cherries. For game lovers, it is the finest in the series.

Pickled mushrooms underscore the forest character

Around 16 degrees Celsius is the perfect temperature, so take it out of the fridge about 15 minutes before serving. It will then become spreadable, and the porcini note will come through beautifully. A few pickled mushrooms or sautéed button mushrooms on the side will highlight its forest character. A glass of bold red wine, and your autumn evening is complete. Once opened, it will keep in the fridge for a few days.