Venison paté

Recipe from: 27 November 2015
recipe,venison

Ingredients 11
Servings 2x250ml
Time 00:25

Ingredients

  • 350
    g
    minced venison
  • 250
    g
    minced bacon
  • 150
    g
    minced liver
  • 1
    onion, finely chopped
  • 1
    clove of garlic, crushed
  • salt and freshly ground black pepper
  • 2
    ml
    saltpetre (optional)
  • 1
    egg
  • 45
    ml
    brandy
  • 45
    ml
    port
  • handful
    of chopped fresh parsley
 

Method

01:00
 
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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Read more on: recipe  |  venison
 

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