Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, venison liver pate. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Venison Liver Pate is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Venison Liver Pate is something that I’ve loved my whole life.
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To get started with this recipe, we have to prepare a few ingredients. You can have venison liver pate using 8 ingredients and 7 steps. Here is how you can achieve it.
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The ingredients needed to make Venison Liver Pate:
- Prepare 500 g Venison Liver
- Prepare 250 g Pork Belly
- Make ready 1 Large Onion
- Get 2 cloves Garlic
- Prepare 65 g bread Crumbs
- Get 75 ml Port
- Make ready Salt and Pepper
- Make ready 12 Rashers Smoked Bacon
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. This easy pâté is perfect for parties, buffets and Christmas spreads. Season the venison and chicken livers with salt and freshly ground black pepper. I am using kudu liver, but any large deer liver is good.
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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.
Season the venison and chicken livers with salt and freshly ground black pepper. I am using kudu liver, but any large deer liver is good. Rinse the liver, then use a sharp paring knife to remove the sinews from the liver. Well crafted venison recipes can turn your harvest into a spectacular meal. There's nothing better than a little wild game on the table when it's well prepared.
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