Venison paté

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Ingredients (11)

350 g	mince — venison
250 g	bacon — minced
150 g	liver — minced
1	onion — finely chopped
1	garlic — cloves, crushed
	sea salt and freshly ground black pepper
2 ml	saltpetre
1	eggs
45 ml	brandy
45 ml	port
	fresh parsley — chopped

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Method:

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.

Words and image: Home magazine

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