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1
Preheat your oven to 350 F.
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2
combine the ground venison, ground pork, venison strips, fatback strips, chestnuts, ground cloves and allspice, nutmeg, garlic, currants, cooking wine, cognac, vinegar, salt, and pepper in a large bowl and let the mixture stand for 1 to 2 hours.
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3
Add the eggs and mix well.
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4
Fry a small ball of the mixture until cooked and taste for seasonings, adjusting as necessary.
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5
The pate should be spicy.
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6
Line a 9 x 5 x 3-inch loaf pan with fatback slices, extending them so they can be folded back over the top of the pate.
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7
Transfer the pate mixture into the mold, packing it down into the corners.
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8
Fold the fatback slices over the top of the pate.
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9
Cover the top of the pan tightly with three layers of heavy-duty aluminum foil, and punch 1 or 2 steam holes in the top.
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10
Place the loaf pan or mold in another larger pan and fill the larger pan with enough boiling water to come halfway up the outside of the mold.
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11
Bake for 1 hour and a half or until the juices run clear.
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12
Remove the pate from the oven, lift the foil, and check to see if the pate has shrunk slightly from the edges.
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13
Put the foil back on, place the pate on a plate, and put a flat board or another loaf pan the same size on top.
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14
Weigh it with 1 1/2 pounds of cans, jars or pie weights for 2 hours, then refrigerate overnight.
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15
Remove the pate from the loaf pan, wrap it tightly in plastic wrap, and refrigerate at least 5 to 7 days before eating.
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16
Remove the pate from the refrigerator at least 1 hour before serving.
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17
Cut as needed.
