Publications
Home Magazine
Prep Time: 00:25
Servings: 2x250ml
Cooking Time: 01:00
Ingredients
- 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
Method
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 magazine
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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 magazine
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.
