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Venison Pate II

Venison Pate II
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  • 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.
Updated Thursday, August 30th, 2007

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