Pâté Chinois de Chevreuil

Name: Pâté Chinois de Chevreuil
Ingredients: 2 pounds potatoes; 2 tablespoons raw diced carrots; 1 bay leaf; 1 teaspoon salt; 1/4 cup milk or cream; 3 tablespoons butter, divided; 1 large onion, diced; 2 cloves garlic, minced; 2 tablespoons bacon drippings; 1/2 teaspoon dried thyme; 1 pound ground venison (Can use moose, beef, or lamb); 1 1/4 cups good quality beef broth (There was no bland store-bought broth back then); 1 tablespoon cornstarch; Salt, to taste; Pepper, to taste; 2 cups cooked corn (fresh, frozen or canned)

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Voici une recette qui existe dans notre famille depuis plusieurs années. Aucune modification n'a été apportée à

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Cooking tools:

Potato masher
Pie dish
Peeler
Pot
Skillet
Oven
Stove
Chef's knife
Cutting board
Colander
Whisk
Measuring cup
Measuring spoon
Mixing bowl
Wooden spoon
Serving platter
Spoon

Ingredients

2 pounds potatoes
2 tablespoons raw diced carrots
1 bay leaf
1 teaspoon salt
1/4 cup milk or cream
3 tablespoons butter, divided
1 large onion, diced
2 cloves garlic, minced
2 tablespoons bacon drippings
1/2 teaspoon dried thyme
1 pound ground venison (Can use moose, beef, or lamb)
1 1/4 cups good quality beef broth (There was no bland store-bought broth back then)
1 tablespoon cornstarch
Salt, to taste
Pepper, to taste
2 cups cooked corn (fresh, frozen or canned)