- 1 pound [454 g] venison liver, very finely minced
- 1/4 cup [60 ml] fried onion
- 1/2 pound [227 g] freshly ground pork
- 2 eggs
- 2 cups [500 ml] cream [15% m.s.g.]
- 1 teaspoon [5 ml] pepper
- 3 teaspoons [15 ml] salt
- 1 1/4 cups [310 ml] bread flour
- 3 bay leaves
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- In a bowl, mix together all ingredients; mix until creamy.
- Pour into a well greased mold; cover.
- Transfer mold into a pan filled with hot water.
- Bake in a moderate [350°F / 180°C] oven, for 2 hours.
- Uncover; bake for 1 hour more.
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