Black River Pate

1. 1

   Grind the meat with the finest blade of your meat grinder, do this twice.

2. 2

   Work the pepper into the butter, adding salt to taste.

3. 3

   Combine the venison and the butter mixture.

4. 4

   Place in a Pyrex dish and pound with a wooden mallet until the pate forms a solid mass.

5. 5

   Smooth the top and bake at 325 degrees for approximately 1 hour or until golden brown.

6. 6

   Chill before serving.

7. 7

   To serve, slice thinly and serve with hominy or salad.

No additional tips available.