Chop the herbs, grind the juniperberries in the pestle and mortar, chop the garlic and sjalot.
Preparing
Put the meat into the magimix and make it into puree. Put into a large dish. Add herbs, sjalots, garlic, salt, pepper and jenever or armagnac or any other drink you would like.
Mix the ingredients well and put the bowl in the fridge overnight. Mix the eggs and divide the mass equally in an ovendish. Smooth out the topsurface and cover with fat or membrane of pork stomach.
Bake in a 180 °C oven for 90 minute covered. Leave the pate to cool and then leave in the fridge for 24 hours before cutting.
Obviously we didn't have time to leave the pate in the fridge overnight so we skipped that part and it still worked well.
We had the pate this afternoon for lunch with glace of onions. That is rather sweet but still has a strong onion taste. Lovely combination!!