Venison Liver Pate. Organically raised deer and elk shipped from our farm to your door. Order Superior Quality Fallow Deer Venison at UnderHill Farms. 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. This is a great deer liver recipe, which can be enjoyed as a tasty snack or appetiser.
Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, venison liver pate. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Venison Liver Pate is one of the most popular of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Venison Liver Pate is something that I’ve loved my entire life.
Organically raised deer and elk shipped from our farm to your door. Order Superior Quality Fallow Deer Venison at UnderHill Farms. 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!
To begin with this particular recipe, we have to first prepare a few components. You can have venison liver pate using 8 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Venison Liver Pate:
- {Take 500 g of Venison Liver.
- {Make ready 250 g of Pork Belly.
- {Make ready 1 of Large Onion.
- {Make ready 2 cloves of Garlic.
- {Get 65 g of bread Crumbs.
- {Take 75 ml of Port.
- {Make ready of Salt and Pepper.
- {Make ready 12 Rashers of Smoked Bacon.
Cook the salt pork in a heavy skillet. Add onion and cook until tender. Add the butter and half of the liver. Instructions Cut liver into chunks and place in a saucepan with all the other ingredients apart from the bacon.
Steps to make Venison Liver Pate:
- 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.
- 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..
- Add all the remaining ingredients, mixing thoroughly but not too vigourously..
- 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..
- Divide the mixture between the dishes, fold over or trim any bacon that's sticking out, and cover tightly with greased foil..
- 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..
- 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..
Cook (simmer) in the tomatoes until the liver is tender. There is no need to add water as the juice in the canned tomatoes is sufficient liquid to keep the mixture from drying. I have to admit, liver from wild game or domestic animals is not my favorite meal, but venison liver paté is another story entirely. Paté served on warm bread or on crackers with some old cheese and a glass of red wine on the side is one of the great pleasures in life. I like just about any kind of paté, but the recipe below is one of my favourite.
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