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    You are in: Home / Recipes / Black River Pate Recipe
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    Black River Pate

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Bobtail's Note:

    This is from my "America Cooks" cookbook. It calls for venison, but it should work well with beef, pork or chicken. The original recipe uses the measurements of 3 parts venison, 1 part butter with salt and pepper. I have used specific measurements for the sake of Zaar's recipe format. The pate will keep well in the refrigerator. This is a Charleston, SC recipe. I have not prepared this recipe, but if you try it, I hope you enjoy it!

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    Units: US | Metric


    1. 1
      Grind the meat with the finest blade of your meat grinder, do this twice.
    2. 2
      Work the pepper into the butter, adding salt to taste.
    3. 3
      Combine the venison and the butter mixture.
    4. 4
      Place in a Pyrex dish and pound with a wooden mallet until the pate forms a solid mass.
    5. 5
      Smooth the top and bake at 325 degrees for approximately 1 hour or until golden brown.
    6. 6
      Chill before serving.
    7. 7
      To serve, slice thinly and serve with hominy or salad.

    Ratings & Reviews:


    Nutritional Facts for Black River Pate

    Serving Size: 1 (227 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 406.9
    Calories from Fat 414
    Total Fat 46.0 g
    Saturated Fat 29.1 g
    Cholesterol 122.0 mg
    Sodium 6.2 mg
    Total Carbohydrate 0.0 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 0.4 g

    The following items or measurements are not included:


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