1 hr 15 mins
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!
My Private Note
Units: US | Metric
- 1Grind the meat with the finest blade of your meat grinder, do this twice.
- 2Work the pepper into the butter, adding salt to taste.
- 3Combine the venison and the butter mixture.
- 4Place in a Pyrex dish and pound with a wooden mallet until the pate forms a solid mass.
- 5Smooth the top and bake at 325 degrees for approximately 1 hour or until golden brown.
- 6Chill before serving.
- 7To serve, slice thinly and serve with hominy or salad.
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: