Place in a dutch oven and slow bake. Let cool. Once cool, chop in a blender or food processor to turn into pate. Serve by scoop and top with a sauce of caramelized onion and reduced Merlot and drippings.
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|Serving Size: 1 Serving (1754g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 236 (19%)|
|Amt Per Serving||% DV|
|Total Fat 26.2g||35 %|
|Saturated Fat 9.1g||46 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 1848mg||569 %|
|Sodium 3404.2mg||117 %|
|Potassium 3018mg||79 %|
|Total Carbohydrate 39.1g||11 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 37.6g|
|Protein 145.9g||208 %|
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Calories per serving: 1266
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