Venison Liver Pate
Venison Liver Pate

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, venison liver pate. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Venison Liver Pate is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Venison Liver Pate is something that I have loved my whole life. They are fine and they look wonderful.

Liver pate with brandy, port or other alcohol. You can add a dash of alcohol to a liver pate recipe if The magic key to moving from a venison liver pate that is a little coarse in texture to a smooth a. Here's a simple and delicious recipe for how to make venison liver pate.

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

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

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. This pyrex was a recent addition that seemed destined to eventually house either a pate or head cheese. 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.

The red chilli and rich game liver give a full warming experience. 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. This easy pâté is perfect for parties, buffets and Christmas spreads. Season the venison and chicken livers with salt and freshly ground black pepper.

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