Recipe: Yummy Venison Liver Pate

Recipe: Yummy Venison Liver Pate Delicious, fresh and tasty.

Venison Liver Pate. Liver pate with brandy, port or other alcohol. You can add a dash of alcohol to a liver pate recipe if The magic key to moving from a venison liver pate that is a little coarse in texture to a smooth a. Here's a simple and delicious recipe for how to make venison liver pate.

Serve with those toast slices. « » Venison Liver Pâté & Parfait … I had the privilege of going stalking with a friend up in the highlands of Scotland quite recently.

Homemade venison liver pate is a delicious treat!

Spread it on toast or crusty bread, or use veggie sticks for dipping.

You can cook Venison Liver Pate using 8 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Venison Liver Pate

1. It’s 500 g of Venison Liver.

2. You need 250 g of Pork Belly.

3. Prepare 1 of Large Onion.

4. Prepare 2 cloves of Garlic.

5. You need 65 g of bread Crumbs.

6. You need 75 ml of Port.

7. You need of Salt and Pepper.

8. You need 12 Rashers of Smoked Bacon.

This is a great deer liver recipe, which can be enjoyed as a tasty snack or appetiser.

We had burgers, venison Wellington, cheese steak sandwiches, spaghetti Bolognese, grilled roast After almost a year, all that remained was one tenderloin, the heart, and the liver.

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 Pate step by step

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 youre not lining the dishes with bacon, grease with a little butter..

5. Divide the mixture between the dishes, fold over or trim any bacon thats sticking out, and cover tightly with greased foil..

6. Cook in a bain marie for 1½ hours at 170°C / Gas Mark 3. Its 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..

Venison Liver Pâté - This fiery venison liver Pâté jumps with a spice packed pungency.

The red chilli and rich game liver give a full warming experience.

I am using kudu liver, but any large deer liver is good.

Rinse the liver, then use a sharp paring knife to remove the sinews from the liver.

Venison Liver Pate Recipe Deer Liver Recipe Beef Liver Pate Recipes Deer Recipes Wild Game James Martin's venison terrine recipe and other pâté recipes and dinner party ideas from Red Online.