" Venison Country Pate' "

by Michael DeRosa
(New Castle, PA)

2 lbs ground venison

2 teaspoons salt
1/2 teaspoon black pepper
2 eggs
1/2 cup soft bread crumbs
1/2 cup milk
1/4 cup diced onion
1 teaspoon fresh chopped basil,sage,and rosemary
1 lb. thin sliced bacon (must be strips)
4 hard boiled eggs

Seperate bacon strips and place across the width of a single loaf pan. Press bacon into bottom and sides of loaf pan leaving ends to hang over the side's. Repeat this process on the end's of loaf pan. Mix all ingridient's except hard boiled eggs.

Place approximately 1/3 of mixture into bottom of loaf pan pressing down as to distribute mixture evenly. Place the hard boiled eggs in a single filed line down center of loaf mixture pressing down slightly to hold their position's. Place remaining mixture over top the eggs filling the loaf pan the rest of the way.

Fold over bacon that is hanging over ends first then repeat with sides. Bacon should be able to cover loaf mixture.

Pre-heat oven to 350 degree's. Place loaf pan on cookie sheet and bake for 1 hour. Remove loaf pan and let rest for 5-10 minutes. Pour drippings out of loaf pan (may reserve for gravy) and flip loaf pan upside down on serving platter.

Lift loaf pan straight up and off. Slice with a sharp knife. Each slice should be wrapped in bacon and have a slice of hard boiled egg in the center.

Serve with mashed potatoes and gravy!

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