Venison Pâté with Cognac and Spices

(*) for 25 jars of 250 grams capacity (1) Cut shoulder (1, 3 kg) into 1/2 cm cubes, turn belly 1, 3 kg through the fine disc of the meat grinder.

(2) Turn through the coarse disc of the meat grinder.

* Sauté finely diced shallots in oil and cool.

* Mix red wine and cognac into diced venison and set aside to marinate.

* Mix all other ingredients thoroughly and add to the marinated venison cubes form.

* Weigh out 250 grams of pâté mixture at a time and fill into the prepared preserving jars, garnish with juniper berries.

* Seal jars with rubber rings, lids and clamps, stack in large cooking pot.

* Fill saucepan with cold water so that water is 10 inches above jars.

* To sterilize the pies, make the water bubble for two hours, then rest in about 15 min, pour off the water and – after the jars are well cooled – remove the clamps.

Tip: Cook only with high quality spices – they are the be-all and end-all in a good dish!

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