Joice deer paté

Name: Joice deer paté
Yield: 1
Ingredients: (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

Cold cuts

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

Joice deer paté

Ingredients for Joice deer paté

Instructions for Joice deer paté

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