Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, venison liver pate. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Venison Liver Pate is one of the most popular of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Venison Liver Pate is something which I have loved my entire life.
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.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook venison liver pate using 8 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Venison Liver Pate:
- Prepare 500 g Venison Liver
- Prepare 250 g Pork Belly
- Prepare 1 Large Onion
- Make ready 2 cloves Garlic
- Take 65 g bread Crumbs
- Make ready 75 ml Port
- Get Salt and Pepper
- Make ready 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. Add the liver, thyme, rosemary, juniper berries, salt and pepper. Add the sherry and cook until most of the liquid is evaporated. Add liver mixture and the remaining, butter pieces, softened, and pulse to blend. 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).
So that’s going to wrap this up for this special food venison liver pate recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
