A friend just asked me to help her find a recipe for venison pate. I've never been lucky enough to have venison around for pate-making, but I did dig up a few recipes online. Can't vouch for any of them, though. So I was wondering if anyone 1) had an actual recipe for venison pate or 2) had had a memorable venison pate at a restaurant and could share some of the dominant ingredients? My friend and her boyfriend are excellent cooks; they can improvise with some guidance.