Venison Liver Pate
Venison Liver Pate

Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, venison liver pate. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Venison Liver Pate is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Venison Liver Pate is something which I have loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can have 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. Get 500 g Venison Liver
  2. Make ready 250 g Pork Belly
  3. Take 1 Large Onion
  4. Get 2 cloves Garlic
  5. Get 65 g bread Crumbs
  6. Take 75 ml Port
  7. Take Salt and Pepper
  8. Get 12 Rashers Smoked Bacon
Steps 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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