Black River Pate

Directions

1. 1
   Grind the meat with the finest blade of your meat grinder, do this twice.
2. 2
   Work the pepper into the butter, adding salt to taste.
3. 3
   Combine the venison and the butter mixture.
4. 4
   Place in a Pyrex dish and pound with a wooden mallet until the pate forms a solid mass.
5. 5
   Smooth the top and bake at 325 degrees for approximately 1 hour or until golden brown.
6. 6
   Chill before serving.
7. 7
   To serve, slice thinly and serve with hominy or salad.