Venison Pate

Preparation:

Preparation: Slice 1000 g of venison meat and 300 g. of pancetta and place them in a saucepan with 6 crushed juniper berries, 6 grains of coriander, 1 pinch of salt and a generous pinch of black pepper. Cover flush with red wine, cover and place in the oven at 100 degrees for three hours. Finely chop the meat and bacon and place them in small glass jars. Filter the cooking liquid and pour it over the meat to cover it flush. Seal with ghee and close the jars. Great for preparing canapés and sandwiches.