Venison Liver Pate
Venison Liver Pate

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, venison liver pate. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Venison Liver Pate is one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Venison Liver Pate is something which I have loved my entire life.

To begin 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 can achieve it.

The ingredients needed to make Venison Liver Pate:
  1. Take 500 g Venison Liver
  2. Take 250 g Pork Belly
  3. Make ready 1 Large Onion
  4. Prepare 2 cloves Garlic
  5. Make ready 65 g bread Crumbs
  6. Prepare 75 ml Port
  7. Prepare Salt and Pepper
  8. Make ready 12 Rashers 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.

So that is going to wrap this up with this exceptional food venison liver pate recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!