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Venison Pate I

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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.

Ingredients:

  • 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

Instructions:

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.
Updated Thursday, August 30th, 2007
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