Venison Spread
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This is a recipe for a venison spread made of left-over meat. The French call this rillettes and usually do it with pork. It can be made from for any boneless cooked deer meat after it is allowed to become cold.

Chop venison as finely as possible in a food processor. Add 2/3rds as much butter as you have venison. Be sure to mix well. Season while you mix with salt, pepper and garlic. This makes a very delightful spread for sandwiches or snack crackers and will keep indefinitely in a refrigerator

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