Country Venison Pate

Name: Country Venison Pate
Yield: 10 to 12 portions
Ingredients: ½ teaspoon ground allspice; Freshly ground black pepper, to taste; 2 cloves garlic, minced; 1½ teaspoons salt; 1 teaspoon crushed juniper berries; ¾ teaspoon dried thyme leaves; 1¼ pounds ground venison (see Step 1); 8 ounces ground veal (see Step 1); 8 ounces ground pork (see Step 1); 8 ounces bacon, ground (see Step 1); ¼ cup Cognac; 2 tablespoons chopped fresh parsley

Preparation info

10 to 12
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

This robust, coarse-textured terrine is cooked in a round soufflé dish. Enhanced with juniper berries, thyme, and allspice, it is delicious served with sweet onion relish and Ruby Cumberland Sauce.

Ingredients

1¼ pounds ground venison (see Step 1)
8 ounces ground veal (see Step 1)
8

Starter
Gluten-free

Method

If possible, have the butcher grind all the meats. Otherwise put them through a meat grinder; they should have the texture of raw hamburger.
In a large bowl mix all the ingredients, preferably by hand, until well blended. Cover, and refrigerate overnight.
Preheat the oven to