Venison Liver Pate
Venison Liver Pate

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, venison liver pate. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Venison pate recipe: Coarse or smooth? The magic key to moving from a venison liver pate that is a little coarse in texture to a smooth a creamy version is… your kitchen sieve! Homemade venison liver pate is a delicious treat! Spread it on toast or crusty bread, or use veggie sticks for dipping.

Venison Liver Pate is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Venison Liver Pate is something that I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can cook venison liver pate using 8 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Venison Liver Pate:
  1. Make ready 500 g Venison Liver
  2. Take 250 g Pork Belly
  3. Get 1 Large Onion
  4. Prepare 2 cloves Garlic
  5. Make ready 65 g bread Crumbs
  6. Take 75 ml Port
  7. Take Salt and Pepper
  8. Make ready 12 Rashers Smoked Bacon

This pyrex was a recent addition that seemed destined to eventually house either a pate or head cheese. This easy pâté is perfect for parties, buffets and Christmas spreads. Season the venison and chicken livers with salt and freshly ground black pepper. Venison Liver Pâté - This fiery venison liver Pâté jumps with a spice packed pungency.

Steps to make Venison Liver Pate:
  1. Clean the fine membrane from the liver by slicing just below the surface with a sharp knife and using your fingers to peel it away. Cut out any tough bits of liver
  2. Mince the liver, pork belly and onion - if you prefer a coarser textured pâté (which we think works best for venison) use the coarsest plate on your mincer, otherwise use a medium plate.
  3. Add all the remaining ingredients, mixing thoroughly but not too vigourously.
  4. Stretch the bacon rashers on the back of a knife and use it to line two 1 litre overproof dishes. If you're not lining the dishes with bacon, grease with a little butter.
  5. Divide the mixture between the dishes, fold over or trim any bacon that's sticking out, and cover tightly with greased foil.
  6. Cook in a bain marie for 1½ hours at 170°C / Gas Mark 3. It's cooked when it comes away from the side of the dish and is firm to the touch.
  7. Allow to cool thoroughly, then refrigerate in the dish. Ideally leave it in the fridge for at least 2 days before eating - the flavour improves no end.

Season the venison and chicken livers with salt and freshly ground black pepper. Venison Liver Pâté - This fiery venison liver Pâté jumps with a spice packed pungency. The red chilli and rich game liver give a full warming experience. If you enjoy liver from any other source, you owe it to yourself to give venison liver a try. Remember that the pate' will firm up considerably on refrigeration and if you don't thin it sufficiently and this stage you will find difficult to spread the finished.

So that is going to wrap it up for this exceptional food venison liver pate recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!