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Venison paté

Cold cuts
Cook time: 0 min.
Servings: 6

Ingredients for Venison paté

optionalRemnants of fried or broiled venison
2slicesFrench bread soaked in 1 dl milk
5Crushed juniper berries
500gAnimal flesh from the neck-rib-bov

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.