Oyster Pate Recipes

SMOKED OYSTER PATE

Smoked Oyster Pate image

There are a few recipes for smoked oyster pate or spread on this site, but none quite like this one. The inclusion of pecans makes this one delightfully nutty and sooooo good!

Provided by evelynathens

Categories Spreads

Time 10m

Yield 1 oyster pate

Number Of Ingredients 6

Ingredients

1 (4 ounce) can smoked oysters, drained
1/4 cup toasted pecans, finely chopped
1/4 cup parsley, finely chopped
1 dash Tabasco sauce
8 ounces cream cheese
1 tablespoon mayonnaise

Steps:

Blend smoked oysters, pecans, parsley and tabasco to suit your taste.
Blend cream cheese and mayo in another bowl.
Line a small bowl or terrine with plastic wrap; press the oyster mixture into the bottom of the bowl; cover with the cheese; cover with plastic wrap; refrigerate until set and flavours have blended (about 2-3 hours); unmold onto a plate; garnish with minced fresh parsley; serve with a selection of crackers.

Nutrition Facts : Calories 1132.2, Fat 106.1, SaturatedFat 53, Cholesterol 296.4, Sodium 971, Carbohydrate 22.5, Fiber 3.1, Sugar 2.6, Protein 28.1

OYSTER PATE

Oyster Pate image

Make and share this Oyster Pate recipe from Food.com.

Provided by Amber of AZ

Categories Cajun

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 quart oyster (retain liquid)
1/4 teaspoon garlic powder
1 teaspoon louisiana hot sauce
1/2 teaspoon onion powder
1 tablespoon Lea & Perrins Worcestershire Sauce
water
salt, to taste
4 strips bacon, cooked and crumbled
1/8 teaspoon onion powder
2 ounces stuffed green olives
1 tablespoon pickle relish
1/8 teaspoon chili powder

Steps:

Cook oysters in their own juice with all above ingredients.
In food processor, put olives (stuffed with pimentos), oysters (drained), bacon (and a little bacon drippings), shake of garlic and onion powders, shake of chili powder, and sweet relish.
Pulverize well in food processor.
Chill and serve on crackers.

Nutrition Facts : Calories 212, Fat 11.8, SaturatedFat 3.2, Cholesterol 85.8, Sodium 502.6, Carbohydrate 9.7, Fiber 0.4, Sugar 0.9, Protein 16.2

VENISON WELLINGTON WITH OYSTER PâTé

Venison Wellington with Oyster Pâté image

Yield serves 4

Number Of Ingredients 16

Ingredients

1 1/2-2 pounds venison tenderloin (backstrap works, too)
Salt and pepper
Vegetable oil
1 tablespoon butter
2 ounces peeled shallots, finely chopped
1 clove garlic, finely chopped
4 ounces mushrooms, finely chopped
12 ounces shucked May River Oysters (or the best oysters available in your area), drained of liquor and picked free of any broken shells
1 tablespoon dry sherry
2 tablespoons fresh breadcrumbs
Sour Cream Pastry (recipe follows)
1 egg, beaten with 1 teaspoon water
1 1/2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, chilled
1/2 cup sour cream

Steps:

Preheat the oven to 450 degrees. Rub the tenderloin with salt and pepper and brush it lightly with oil. Heat a skillet over medium-high heat and lightly sear all surfaces of the meat, including the ends. Remove the meat from the pan and set aside. Melt the butter over high heat; add the shallots and garlic and sauté for 2 to 3 minutes. Add the mushrooms and sauté for 2 to 3 minutes longer. Add the oysters and sherry, and cook until the oysters are opaque. Remove from the heat and allow to cool slightly. Drain off any liquid and combine the mixture with the breadcrumbs in the bowl of a food processor. Process until well blended and nearly smooth. Line a colander with several layers of cheesecloth and spoon the pâté into it. Allow to drain for 10 to 15 minutes. If the pâté seems too wet, pick up the edge of the cheesecloth, twist it together, and wring out the excess liquid.
Roll the pastry dough out on a lightly floured surface to form a rectangle less than 1/4 inch thick. Spoon some pâté into the center of the dough and spread it to form a shape similar to that of the tenderloin. Place the venison on the pâté, then cover the top and sides of the meat with the remaining pâté. Wrap the pastry around the venison, overlapping the edges to form a seam. Moisten the edges with water and pinch lightly to seal. Trim the top layer of pastry from both ends and fold the ends up over the sides of the venison, sealing as before. Carefully turn over the pastry-wrapped tenderloin and place seam-side down on a lightly greased baking sheet. Brush with the beaten egg. Decorate the top with designs cut from the pastry scraps. Brush the cutouts with beaten egg. Bake the tenderloin for 15 to 20 minutes, or until the pastry is golden brown. Remove from the oven and let stand in a warm place for 10 minutes before carving.
Combine the flour and salt in a food processor and pulse once or twice to mix. Cut the butter into chunks and add it to the processor. Process until the mixture resembles coarse cornmeal. Add the sour cream and pulse until the dough forms a ball. Remove the dough and knead it a few times. Wrap the dough in waxed paper and refrigerate for at least 1 hour. The dough can be frozen for up to 1 month; allow it to thaw partially before rolling.
For those who don't care for oysters, a mushroom duxelles may be used instead of pâté. Substitute 8 ounces of finely chopped fresh mushrooms (any kind will do) for the oysters, and follow the above procedure. You may also substitute a beef tenderloin for the venison.

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