Food Network
Home> Recipes> Appetizer>
Venison Pate Recipe

Venison Pate

Recipe courtesy Chef Ben Sheagren, Hopleaf Bar

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (1)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 1

Showing 1-1 of 1

Sort by:

Newest

  • on December 01, 2012

    Flag

    Okay. I have made this 4 times so far. The first time it was dry like a hard meatloaf. Now I add 1/4 lb. fat from New York Strip. Regular burgeris 80/20 and venison is so lean you need some fat to get a great pate. The difference was from interesting to OMG. You have to add the fat. I just made another but could not get any fat from the butcher so I am going with bacon fat. I bet it is going to be through the roof.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.