Venison Pate II

From Favorite New England Recipes

Dips and Spreads Recipes | Miscellaneous Recipes

• 2 pounds ground venison
• 1 onion, finely chopped
• 1 cup roasted chestnuts, chopped
• 1 stalk celery; thinly chopped
• 2 sprigs parsley, finely chopped
• 1 egg
• 1/2 teaspoon dried oregano or rosemarv
• 3 slices stale whole-wheat bread
• 1/2 apple, peeled and chopped
• 2/3 cup port wine
• 1 crushed clove of garlic
• 4 slices bacon
• 1 bay leaf
• salt

Line an ovenproof loaf pan with the strips of bacon and place the bay a 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.

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