Venison paté

Name: Venison paté
Yield: 6
Ingredients: optional Cream; Pepper; optional Remnants of fried or broiled venison; Salt; 1 Onion; 130 g Mushrooms; 2 Eggs; 2 slices French bread soaked in 1 dl milk; 300 g Pork; 5 Crushed juniper berries; 500 g Animal flesh from the neck-rib-bov; 6-8 slices Bacon

Cold cuts

Cook time: 0 min.
Servings: 6

Ingredients for Venison paté

	optional	Cream
		Pepper
	optional	Remnants of fried or broiled venison
		Salt
1		Onion
130	g	Mushrooms
2		Eggs
2	slices	French bread soaked in 1 dl milk
300	g	Pork
5		Crushed juniper berries
500	g	Animal flesh from the neck-rib-bov
6-8	slices	Bacon

Instructions for Venison paté

To prepare the Venison paté recipe, please follow these instructions:

Chop the venison, pork, onions and French bread 2-3 times. Stir it together with spices and eggs and possibly. a little cream. Put forcemeat, which should be fairly steady, in a greased, ovenproof dish layered with udskivede mushrooms, bacon cut into strips and possibly. remnants of fried or cooked animal flesh. top a layer of sausage meat with bacon strips on top.

Behind the cnivi in the oven at 180 degrees for 1-1 ¼ hours.

Eat it cold or tepid, garnished with tomato slices with a thick layer of chopped parsley over and with a Chinese cabbage salad with Surmælksdresing.

Venison paté

Ingredients for Venison paté

Instructions for Venison paté

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