Return to Content

Venison Pate II

by

Ingredients:

  • 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

Instructions:

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
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-order