Paté of venison with mushrooms and sage leaves

Michel Catusse

Deer just seasoned with tasty mushrooms and aromatic plant

Dear gourmet friends,

Because BienManger.com and its transporters' logistic capacities are limited in this period of Coronavirus crisis and because we want your orders to be delivered within a reasonable time, we are obliged to to restrict the shipment of certain products. You will be able to find "Paté of venison with mushrooms and sage leaves" in a few weeks.

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Thank you for your understanding.

Aurélie from BienManger.com

The preparation of the Maison Catusse are based on its strong local presence in the province of Quercy, in the South West of France. The products are processed in the respect for tradition and contain no preservatives or dyes.

The deer is a game, and sought its tasty meat is usually reserved for celebrations. Take advantage of this pâté here fully prepared with traditional methods. The deer is married to ceps, certainly one of the most sought after by mushroom lovers they bring a unique taste and a special flavor to this pie. Sage leaves end up just up the whole and arrive to emphasize perfectly the taste of deer.

To eat on a sliced baguette or grilled toast as an appetizer, accompanied by a salad for an original entry

Chest, throat, shoulder of pork, 30% venison, boletus 3% red wine from Cahors, eggs, salt, pepper, sage.

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