October 17, 2019, 04:07:49 PM

Author Topic: Black River Pate  (Read 1178 times)

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  • efb76589
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Black River Pate
« on: May 05, 2005, 02:11:51 PM »

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.  If you try it, I hope you enjoy it! -- posted by Bobtail


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