1 kg of a quite juicy roast venison loin or venison leaf is put through the meat machine twice with 3/4 kg of raw fat pork. Stir 12 to 14 dkg of fresh butter until creamy, add 1 grated onion, 6 to 8 pieces of finely weighed truffles or mushrooms, which have previously been steamed in a little red wine, further 3 to 4 whole salt, eggs, pâté spice and 2 to 3 tablespoons of good red wine, mix it quite well with the ground meat, season the whole thing with 1/2 teaspoon of Maggi seasoning, fill the well-seasoned pâté mass into the meat jars and sterilize for 2 hours at 100 degrees .
all : Home canning, from Mrs. Emilie Lösel,
Our tip: Use high quality red wine for a particularly fine taste!
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