• - 750 g of minced venison
• - 250 g of lean minced pork
• - 80 g of venison liver or, if unavailable, pork liver
• - 80 g of minced veal
• 80 g of Toulouse sausage meat
• Fresh ground basil, to taste
• Fresh ground thyme, to taste
• 1 shot glass of cognac or brandy
• Bardes of fat
• 2 eggs
• 1 carrot
• Bay leaves
• Salt and pepper

1. Mix in a salad bowl all the meats. Add the eggs, cognac, basil, and the thyme. Salt and pepper and mix carefully once again.
2. Layer the pate (stoneware) with bards of fat and fill with the preparation by shaking well and top with thin layers of fat in cross form. Decorate with fine round carrot slices and bay leaves. Cover the pate and cook in the oven for 2 hours at 375 F.
3. After the pate is cooked, allow to cool completely before serving.

Makes 10 portions.