Directions:
- Preheat your oven to 350 °F.
- 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.
- Add the eggs and mix well.
- Fry a small ball of the mixture until cooked and taste for seasonings, adjusting as necessary.
- The pate should be spicy.
- 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.
- Transfer the pate mixture into the mold, packing it down into the corners.
- Fold the fatback slices over the top of the pate.
- 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.
- 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.
- Bake for 1 hour and a half or until the juices run clear.
- Remove the pate from the oven, lift the foil, and check to see if the pate has shrunk slightly from the edges.
- 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.
- Weigh it with 1 1/2 pounds of cans, jars or pie weights for 2 hours, then refrigerate overnight.
- Remove the pate from the loaf pan, wrap it tightly in plastic wrap, and refrigerate at least 5 to 7 days before eating.
- Remove the pate from the refrigerator at least 1 hour before serving.
- Cut as needed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 6685.84 Kcal (27992 kJ) | ||
| Calories from fat | 922.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 102.47g | 158% | |
|---|---|---|---|
| Cholesterol | 1873.68mg | 625% | |
| Sodium | 1048.08mg | 44% | |
| Potassium | 10648.96mg | 227% | |
| Total Carbs | 422.44g | 141% | |
| Sugars | 88.45g | 354% | |
| Dietary Fiber | 61.05g | 244% | |
| Protein | 1002.57g | 2005% | |
| Vitamin C | 1254.7mg | 2091% | |
| Vitamin A | 60mg | 2000% | |
| Iron | 25.2mg | 140% | |
| Calcium | 24192.6mg | 2419% | |
| Amount Per 100 g | |||
| Calories | 1552.47 Kcal (6500 kJ) | ||
| Calories from fat | 214.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.79g | 158% | |
|---|---|---|---|
| Cholesterol | 435.07mg | 625% | |
| Sodium | 243.37mg | 44% | |
| Potassium | 2472.72mg | 227% | |
| Total Carbs | 98.09g | 141% | |
| Sugars | 20.54g | 354% | |
| Dietary Fiber | 14.18g | 244% | |
| Protein | 232.8g | 2005% | |
| Vitamin C | 291.3mg | 2091% | |
| Vitamin A | 13.9mg | 2000% | |
| Iron | 5.9mg | 140% | |
| Calcium | 5617.6mg | 2419% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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