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Pate Chinois de Chevreuil

Created by QueenBea on August 1, 2023

2 tablespoons bacon drippings
1/2 teaspoon dried thyme
1 pound ground venison (Can use moose, beef, or lamb)
1 1/4 cups good quality beef broth (There was no bland store-bought broth back then)
1 tablespoon cornstarch
Salt, to taste
Pepper, to taste
2 cups cooked corn (fresh, frozen or canned)

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.
Step 9: Pour the meat mixture into a 10” round deep-dish pie plate, top with the corn, and spread the mashed potatoes over the corn.
Step 10: Melt the remaining 1 tablespoon of butter and pour on top of the mashed potatoes.
Step 11: Place in the preheated oven and cook for 45 minutes.
Step 12: Remove from oven and scoop into serving plates.
Step 13: Serve as is or drizzle with ketchup or gravy.