Venison pie (Pâté de chevreuil) from Pâtés and Terrines (page 50) by Christian Teubner and Hannelore Blohm and Edouard Longue and Friedrich W Ehlert

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You may use one of the pâté spice recipes on p.22, one of the pie pastry recipes on p.12, the game broth recipe on p.42, and one of the aspic recipes on p.94-96.

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