Venison Liver Pate. The magic key to moving from a venison liver pate that is a little coarse in texture to a smooth a creamy version is… your kitchen sieve! Once your pate has been through the food processor it will. 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. We were hunting roe deer and managed to bag a good sized buck. I have to admit, liver from wild game or domestic animals is not my favorite meal, but venison liver paté is another story entirely. You can have Venison Liver Pate using 8 ingredients and 7 steps. Here is how you cook that.

Ingredients of Venison Liver Pate

It's 500 g of Venison Liver.
It's 250 g of Pork Belly.
It's 1 of Large Onion.
Prepare 2 cloves of Garlic.
You need 65 g of bread Crumbs.
It's 75 ml of Port.
You need of Salt and Pepper.
You need 12 Rashers of Smoked Bacon.

Paté served on warm bread or on crackers with some old cheese and a. 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.

Venison Liver Pate instructions

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..

Line the greased pate bowl with stretched bacon rashers. Leave an overhang of bacon to one side of the dish and and fill with the mixture. If you enjoy liver from any other source, you owe it to yourself to give venison liver a try. For this recipe, we fry the liver till done, remove it from the pan to a warm platter, and make a tasty gravy from. This easy pâté is perfect for parties, buffets and Christmas spreads.