This delicious pate can be served as an appetizer or a light luncheon. It should be served cold on a bed of lettuce, with trimmed white toast triangles and lemon wedges. It keeps well under refrigeration and makes an ideal contribution to holiday party buffets.
To Begin Venison Pate: Preheat oven to 350'. Prepare but do not mix:
1 lb venison, finely ground
1 lb. boneless pork shoulder, finely ground
1 lb. ham, chopped fine
1 lb pork fat (1/2 coarsely ground, 1/2 finely ground)
Blend together in food processor or pass twice through the finest blade of meat grinder:
1/2 lb chopped chicken livers,
8 garlic cloves, minced
1/4 cup heavy cream
3 eggs
1/2 cup cognac
4 tsp. salt
3 tsp. white pepper
1/2 tsp. allspice
1/2 tsp. cinnamon
dash of Tabasco
1/2 cup flour
Add to the above mixture about 1/3 of the venison and pork fine grinds, and mix well. Add remaining ground meats and mix all together. Line two loaf tins with bacon strips and fill with pate. Cover with double aluminum foil, set in large pan filled pan with hot water to within one inch of top of pate pans. Bake 3 hours, uncovering the last 20 minutes to brown. Weight until cool. When quite cool, remove weight from pans and chill over night to allow flavors to mellow. Drain off liquids as they accumulate. To Weight: Remove loaf tins and water-filled pan from oven. On top of each pate set another loaf tin which will fit directly down upon pate. Weight empty pan with something heavy -- a brick, for instance.
CHEF'S NOTE:
This is a very versatile recipe. Many varieties of game can be substituted for the venison and will lend their flavors nicely to the pate. I suggest wild duck, pheasant or rabbit. For the adventuresome, both rattlesnake and alligator meat will showcase their flavors exceptionally well in this dish.
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