Venison Liver Pate. Venison pate recipe: Coarse or smooth? 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! Homemade venison liver pate is a delicious treat!
I have to admit, liver from wild game or domestic animals is not my favorite meal, but venison liver paté is another story entirely. Paté served on warm bread or on crackers with some old cheese and a. « » Venison Liver Pâté & Parfait … I had the privilege of going stalking with a friend up in the highlands of Scotland quite recently. We were hunting roe deer and managed to bag a good sized buck.
Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, venison liver pate. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
Venison Liver Pate is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It's easy, it is fast, it tastes delicious. They are nice and they look wonderful. Venison Liver Pate is something which I have loved my whole life.
Venison pate recipe: Coarse or smooth? 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! Homemade venison liver pate is a delicious treat!
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 it.
The ingredients needed to make Venison Liver Pate:
- {Prepare 500 g of Venison Liver.
- {Make ready 250 g of Pork Belly.
- {Prepare 1 of Large Onion.
- {Take 2 cloves of Garlic.
- {Make ready 65 g of bread Crumbs.
- {Make ready 75 ml of Port.
- {Take of Salt and Pepper.
- {Make ready 12 Rashers of Smoked Bacon.
This pyrex was a recent addition that seemed destined to eventually house either a pate or head cheese. This easy pâté is perfect for parties, buffets and Christmas spreads. Season the venison and chicken livers with salt and freshly ground black pepper. Venison Liver Pâté - This fiery venison liver Pâté jumps with a spice packed pungency.
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..
The red chilli and rich game liver give a full warming experience. If you enjoy liver from any other source, you owe it to yourself to give venison liver a try. Remember that the pate' will firm up considerably on refrigeration and if you don't thin it sufficiently and this stage you will find difficult to spread the finished. A luxurious pate hand-made using venison and duck livers. Enhanced by a little port and spices.
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