Pâté Chinois de Chevreuil

"Voici une recette qui existe dans notre famille depuis plusieurs années. Aucune modification n'a été apportée à cette chère recette de mon arrière-grand-mère, ce qui le rend si spécial. TRANSLATION: "Here is a recipe that has been in my family for many years. No changes have been made to my dear great-grandmother’s recipe, which makes this original recipe so very special." Many home cooks use creamed corn in their pâté chinois, but we have always used regular cooked corn sliced off the cobs. It is a personal preference."

Step by Step Method

Step 1

Peel and dice the potatoes and place them in a large pot along with the diced carrots and bay leaf. Cover with water and stir in salt.

Step 2

Preheat oven to 350 degrees Fahrenheit.

Step 3

Bring to a boil over medium-high heat and cook until softened.

Step 4

Meanwhile, melt the bacon drippings in a large skillet over medium-high heat. Add the onion, garlic, and thyme, and cook until the edges of the onion start to brown.

Step 5

Add the ground venison to the cooked onion and garlic and mix well breaking the meat apart; stir in 1 cup of good quality beef broth, and continue to cook until the broth has evaporated.

Step 6

Whisk together 1/4 cup of the beef broth with the cornstarch and stir into the meat mixture; Season with salt and pepper to taste and set aside.

Step 7

When the potatoes are cooked through, drain them well, remove and discard the bay leaf then mash them.

Step 8

Stir in 2 tablespoons of the butter into the potatoes until melted then stir in the milk; season the potatoes with salt and pepper to taste and set aside.