Venison paté

Home Magazine
Prep Time: 00:25
Servings: 2x250ml
Cooking Time: 01:00
  • 350g - minced venison
  • 250g - minced bacon
  • 150g - minced liver
  • 1 - onion, finely chopped
  • 1 - clove of garlic, crushed
  • - salt and freshly ground black pepper
  • 2ml - saltpetre (optional)
  • 1 - egg
  • 45ml - brandy
  • 45ml - port
  • handful - of chopped fresh parsley
When served with freshly baked bread and butter, this paté is fit for a king.
Mix all the ingredients together in a mixing bowl until well combined. Spoon the mixture into sterilised jars and seal.

Wrap each jar in newspaper and pack the jars in a large pot (to prevent the jars from bashing against each other and breaking in the boiling water). Fill the pot with cold water and bring to the boil. Leave to simmer for roughly an hour. Remove the jars from the pot and leave to cool.

Words and image: Home

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

We live in a world where facts and fiction get blurred
In times of uncertainty you need journalism you can trust. For 14 free days, you can have access to a world of in-depth analyses, investigative journalism, top opinions and a range of features. Journalism strengthens democracy. Invest in the future today. Thereafter you will be billed R75 per month. You can cancel anytime and if you cancel within 14 days you won't be billed. 
Subscribe to News24
Show Comments ()

April 2023

Read your favourite magazine here.
Read now