Venison pate

Recipe from: 8/1/2007 12:00:00 AM

Ingredients 10
Servings 0
Time 25

Ingredients

  • 350
    g
    minced venison
  • 250
    g
    minced bacon
  • 150
    g
    minced liver
  • 0
    1 onion, finely chopped
  • 0
    1 clove of garlic, crushed
  • 0
    salt and freshly ground black pepper
  • 2
    ml
    saltpetre (ensures a beautiful pink colour to the pate, but is optional)
  • 0
    1 egg
  • 45
    ml
    brandy
  • 45
    ml
    port
 

Method

60
 
Mix all the ingredients together in a mixing bowl until well combined. Spoon the mixture into sterilised jars and seal. Wrap each jar in newspaper and pack the jars in a large pot (to prevent the jars from bashing against each other and breaking in the boiling water). Fill the pot with cold water and bring to the boil. Leave to simmer for roughly an hour. Remove the jars from the pot and leave to cool.
 

 

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