0 0
Savory Venison Pate: A Rustic Game Delight

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 1/4 lbs ground venison
1 1/4 lbs ground pork
8 ounces venison, cut into strips
4 ounces pork fatback, rind removed, blanched, and cut into strips
8 ounces chestnuts, crumbled
1 teaspoon ground cloves
1 teaspoon ground allspice
1 1/2 teaspoons nutmeg, freshly grated
2 large garlic cloves, peeled and minced
1/2 cup dried currant
1/2 cup red wine
1/4 cup cognac
2 1/2 teaspoons salt
2 tablespoons raspberry vinegar
fresh ground black pepper

Nutritional information

197.6
Calories
83 g
Calories From Fat
9.3 g
Total Fat
3.6 g
Saturated Fat
93.9 mg
Cholesterol
350.5 mg
Sodium
8.3 g
Carbs
0.3 g
Dietary Fiber
2.6 g
Sugars
18.2 g
Protein
108g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Savory Venison Pate: A Rustic Game Delight

Features:
    Cuisine:

    This is from a family cookbook, very tasty

    • 140 min
    • Serves 20
    • Easy

    Ingredients

    Directions

    Share

    Venison Patee, This is from a family cookbook, very tasty, This is from a family cookbook, very tasty


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Preheat Your Oven to 350 f.

    2
    Done

    Combine the Ground Venison, Ground Pork, Venison Strips, Fatback Strips, Chestnuts, Ground Cloves and Allspice, Nutmeg, Garlic, Currants, Cooking Wine, Cognac, Vinegar, Salt, and Pepper in a Large Bowl and Let the Mixture Stand For 1 to 2 Hours.

    3
    Done

    Add the Eggs and Mix Well.

    4
    Done

    Fry a Small Ball of the Mixture Until Cooked and Taste For Seasonings, Adjusting as Necessary.

    5
    Done

    the Pate Should Be Spicy.

    6
    Done

    Line a 9 X 5 X 3-Inch Loaf Pan With Fatback Slices, Extending Them So They Can Be Folded Back Over the Top of the Pate.

    7
    Done

    Transfer the Pate Mixture Into the Mold, Packing It Down Into the Corners.

    8
    Done

    Fold the Fatback Slices Over the Top of the Pate.

    9
    Done

    Cover the Top of the Pan Tightly With Three Layers of Heavy-Duty Aluminum Foil, and Punch 1 or 2 Steam Holes in the Top.

    10
    Done

    Place the Loaf Pan or Mold in Another Larger Pan and Fill the Larger Pan With Enough Boiling Water to Come Halfway Up the Outside of the Mold.

    11
    Done

    Bake For 1 Hour and a Half or Until the Juices Run Clear.

    12
    Done

    Remove the Pate from the Oven, Lift the Foil, and Check to See If the Pate Has Shrunk Slightly from the Edges.

    13
    Done

    Put the Foil Back on, Place the Pate on a Plate, and Put a Flat Board or Another Loaf Pan the Same Size on Top.

    14
    Done

    Weigh It With 1 1/2 Pounds of Cans, Jars or Pie Weights For 2 Hours, Then Refrigerate Overnight.

    15
    Done

    Remove the Pate from the Loaf Pan, Wrap It Tightly in Plastic Wrap, and Refrigerate at Least 5 to 7 Days Before Eating.

    Avatar Of David Fisher

    David Fisher

    Seafood specialist known for sourcing fresh and sustainable fish for his dishes.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Healthy Zucchini Chocolate Chip Cupcakes Recipe
    previous
    Healthy Zucchini Chocolate Chip Cupcakes Recipe
    Featured Image
    next
    A type of meatball made from minced lamb or beef mixed with herbs and spices Baharat is a middle eastern mix of spices – several recipes can be found on this site Aromatic salt is a mix of 100g salt with 1 teaspoon each of cinnamon and allspice
    Healthy Zucchini Chocolate Chip Cupcakes Recipe
    previous
    Healthy Zucchini Chocolate Chip Cupcakes Recipe
    Featured Image
    next
    A type of meatball made from minced lamb or beef mixed with herbs and spices Baharat is a middle eastern mix of spices – several recipes can be found on this site Aromatic salt is a mix of 100g salt with 1 teaspoon each of cinnamon and allspice

    Add Your Comment

    two × 3 =