Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, venison liver pate. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Venison Liver Pate is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Venison Liver Pate is something which I have loved my whole 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! Once your pate has been through the food processor it will still be a little 'grainy'.
To get started with this particular recipe, we must first prepare a few components. 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:
- Prepare 500 g Venison Liver
- Make ready 250 g Pork Belly
- Get 1 Large Onion
- Get 2 cloves Garlic
- Prepare 65 g bread Crumbs
- Prepare 75 ml Port
- Take Salt and Pepper
- Make ready 12 Rashers 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.
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. 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.
So that’s going to wrap this up with this exceptional food venison liver pate recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
