Joice deer paté

Cook time: 0 min.
Servings: 1

Ingredients for Joice deer paté

		(if you don't have enough "have to thin water down" up with ham's father)
		Meat from 1 neck approximately 1 kg
0.5	dl	Cognac
1		Deer liver ca 700-800 g
1.5	tbsp	Groftkværnet pepper
1.5	tbsp	Crushed juniper berries (use mortar)
2	pkg	Bacon, sliced
2	tbsp	Wheat flour
2	tbsp	Water
250	g	Minced fresh lard
3-4	clove	Garlic
50	g	Salt

Instructions for Joice deer paté

To prepare the Joice deer paté recipe, please follow these instructions:

Liver and meat mincing as to tatar. Warm cognac up to the boil and cool off. Mix all ingredients in a large bowl. Ran a large loaf (8 x 8 x 25 cm) with bacon and fill forcemeat in tyre with bacon and cover the top half of the molds with 2 x silver paper. Bake 2 ½-3 hours in the water bath at 175 ° c patéen Take out of the oven and let it cool slightly before it made cold with 1 + ½ wrapped bricks as pressure.

Serving: cut in ½ cm thick slices and serve with wholemeal bread, small cucumbers, olives, and red cabbage salad with chili roasted sunflower kernels