Venison Pate I

From Favorite New England Recipes

Dips and Spreads Recipes | Miscellaneous Recipes

This excellent pate can be made successfully from the less tender portions of the animal. Serve it hot with brown mushroom sauce, or cold with bread and butter and a salad.

• 2 pounds coarsely ground venison
• 1 onion, minced
• 2 sprigs parsley, chopped
• grated rind of half a lemon
• 1 egg
• 1/2 teaspoon mace
• salt and freshly grated pepper
• 4 slices bacon
• 1 bay leaf
• 1/2 cup old-fashioned rolled oats
• 1/3 cup cider
• 1/2 apple, peeled and chopped
• 1 crushed clove garlic
• 1 jigger applejack

Line an ovenproof loaf pan with the bacon strips and place the bay leaf in the pan. Mix the other ingredients together well with a fork or with your hands. Press firmly into the pan and bake in a 375 degrees F oven for 45 minutes. If the pate is to be served hot, use at once. If it is to be kept to serve cold, remove it to a cool place, and put a brick or other heavy weight on top to pack it firmly.

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