Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, venison liver pate. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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.
Venison Liver Pate is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. Venison Liver Pate is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can cook venison liver pate using 8 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Venison Liver Pate:
- Take 500 g Venison Liver
- Make ready 250 g Pork Belly
- Make ready 1 Large Onion
- Get 2 cloves Garlic
- Get 65 g bread Crumbs
- Take 75 ml Port
- Prepare Salt and Pepper
- Take 12 Rashers Smoked Bacon
Add the butter and half of the liver. Grind with the braised and remaining liver. Cut liver into chunks and place in a saucepan with all the other ingredients apart from the bacon. Cook (simmer) in the tomatoes until the liver is tender.
Instructions 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.
There is no need to add water as the juice in the canned tomatoes is sufficient liquid to keep the mixture from drying. A very good recipe for venison liver pâté from a book called Game for All by Nichola Fletcher (whose family owns a venison farm in Auchtermuchty, Scotland, from whom I have bought venison by mail order on several occasions). The recipe warns that the liver must be fresh, and that it must not come from a rutting stag or from a hung carcase. What you want is a nice, mild, very. Add the liver, thyme, rosemary, juniper berries, salt and pepper.
So that’s going to wrap it up with this special food venison liver pate recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
