Prep: 25 mins,
Cooking: 1 hr
When served with freshly baked bread and butter, this paté is fit for a king.
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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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