- 1 pound [454 g] venison liver, very finely minced
- 1/4 cup [60 mL] fried chopped 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 [175 g] bread flour
- 3 bay leaves
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- Preheat oven to 350°F [180°C].
- Into a bowl, mix together all ingredients until creamy.
- Pour into a well-greased mold; cover.
- Transfer mold into a pan filled with hot water.
- Cover and bake into moderate preheated oven for 2 hours.
- Uncover and bake for 1 hour more.
- Leave to cool completely.
- Refrigerate until really cold before serving.
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