When I decided to try deer hunting, I made a pact with myself. I would use every part I could of any deer I brought home. The tenderloin, ground meat, and roasts were easy. We had burgers, venison Wellington, cheese steak sandwiches, spaghetti Bolognese, grilled roast, Sloppy Joes, chili — pretty much any dish that could be made with beef. And they were delicious, a little richer than normal, and a whole lot leaner.
After almost a year, all that remained was one tenderloin, the heart, and the liver. It was time to keep my promise. I've always wanted to try to make pâté, and this was my chance.