Chef Yancy's Venison Pate With Raspberry Sauce


1 LB ground venison

4 OZ chopped applewood smoked bacon

1 tsp liquid smoke

1 tsp hot pepper seeds

1 tsp Worcestershire sauce

¼ c brown sugar

1 tsp salt

½ tsp black pepper

1tsp granulated garlic


Blend all ingredients well.

Place saran wrap on table.

Add meat and form a log.

Wrap and twist ends to form casing around meat mixture.

Cover with aluminum foil.

Wrap tight.

Bake 325 for 25-30 min. or until

internal temperature is 150 degrees.

Cool and cut serve with crackers and raspberry sauce.

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