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Joined Date: Dec 01, 2012
Reviewed Venison Pate
"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 bu"