Venison Pate I


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This excellent pate can be made successfully from the less tender portions of the animal. Serve it hot with brown mushroom sauce, or cold with bread and butter and a salad.


2 pounds coarsely ground venison
1 onion, minced
2 sprigs parsley, chopped
grated rind of half a lemon
1 egg
1/2 teaspoon mace
salt and freshly grated pepper
4 slices bacon
1 bay leaf
1/2 cup old-fashioned rolled oats
1/3 cup cider
1/2 apple, peeled and chopped
1 crushed clove garlic
1 jigger applejack


Line an ovenproof loaf pan with the bacon strips and place the bay leaf in the pan. Mix the other ingredients together well with a fork or with your hands. Press firmly into the pan and bake in a 375 degrees F oven for 45 minutes. If the pate is to be served hot, use at once. If it is to be kept to serve cold, remove it to a cool place, and put a brick or other heavy weight on top to pack it firmly.

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