Ingredients
-
1 1/4
-
1 1/4
-
8
-
4
-
8
-
1
-
1
-
1 1/2
-
2
-
1/2
-
1/2
-
1/4
-
2 1/2
-
2
-
Directions
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. |
