Recipe of Quick Venison Liver Pate

Venison Liver Pate.

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we're going to make a special dish, venison liver pate. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Venison Liver Pate is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Venison Liver Pate is something which I've loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. 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:

1. {Make ready of Venison Liver.
2. {Take of Pork Belly.
3. {Get of Large Onion.
4. {Prepare of Garlic.
5. {Make ready of bread Crumbs.
6. {Prepare of Port.
7. {Prepare of Salt and Pepper.
8. {Prepare of Smoked Bacon.

Instructions 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..

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