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Bob the Dad

Member since Dec 2012

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Reviewed Venison Pate

Dec 1, 2012 in Food Network Community Toolbox on FoodNetwork.com

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"

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