Easiest Way to Make Perfect Venison Liver Pate

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, venison liver pate. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Venison Liver Pate is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Venison Liver Pate is something that I have loved my entire life.

Cook the salt pork in a heavy skillet. Add onion and cook until tender. Add the butter and half of the liver. Homemade venison liver pate is a delicious treat!

To begin 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.

The ingredients needed to make Venison Liver Pate:

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

There is no need to add water as the juice in the canned tomatoes is sufficient liquid to keep the mixture from drying. 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! Once your pate has been through the food processor it will still be a little 'grainy'. To remove this, simply scoop the pate into a sieve that is suspended over a bowl.

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.

Once your pate has been through the food processor it will still be a little 'grainy'. To remove this, simply scoop the pate into a sieve that is suspended over a bowl. Deer Liver Pate Deer liver pate is a delicious venison recipe that can be served with toast or pita bread. Too often, deer hunters discard the organ meats from deer and other ungulates—liver, heart, and even kidneys. Yet those organ meats are far healthier than similar fare you purchase in a grocery store.

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