Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, venison liver pate. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Venison Liver Pate is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Venison Liver Pate is something which I have loved my entire life.
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. My wife suffered a massive heart attack and almost died.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook venison liver pate using 8 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Venison Liver Pate:
- Take 500 g Venison Liver
- Take 250 g Pork Belly
- Get 1 Large Onion
- Make ready 2 cloves Garlic
- Make ready 65 g bread Crumbs
- Prepare 75 ml Port
- Make ready Salt and Pepper
- Make ready 12 Rashers Smoked Bacon
Venison Wobbly Bits - Heart, Liver, Kidneys, Tongue. From there, go for the liver; livers from young animals are far better than old ones, and honestly, I am not too keen on livers from big bulls or. This easy pâté is perfect for parties, buffets and Christmas spreads. Season the venison and chicken livers with salt and freshly ground black pepper.
Steps 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.
Well crafted venison recipes can turn your harvest into a spectacular meal. There's nothing better than a little wild game on the table when it's well prepared. With deer hunting season in full swing, it's no. Some people love it, some people hate it. If you're in the first group, mix up the normal routine of liver and onions, and try something different.
So that’s going to wrap this up with this special food venison liver pate recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
