Venison paté
Instructions
1000 g of sliced venison meat and 300 g.
of bacon and place in a saucepan with 6 juniper berries pounded, 6 coriander grains, 1 pinch of salt and a generous pinch of black pepper.
Cover flush with red wine, cover and place in the oven at 100 degrees for three hours.
Finely chop the meat and the bacon and put in small glass jars.
Strain the broth and pour it over the meat to cover it.
Seal with clarified butter and close the jars.
Excellent for preparing canapés and sandwiches.
Ingredients and dosing for 4 persons
- 1000 g of deer meat
- 300 g of bacon
- 6 berries juniper (berries pounded)
- 6 coriander grains
- 1 pinch of salt
- 1 pinch of black pepper
- Red wine