Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, venison liver pate. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Venison Liver Pate is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Venison Liver Pate is something that I have loved my entire life. They are fine and they look fantastic.

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 prepare a few ingredients. You can have venison liver pate using 8 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Venison Liver Pate:

1. Take 500 g Venison Liver
2. Take 250 g Pork Belly
3. Get 1 Large Onion
4. Take 2 cloves Garlic
5. Get 65 g bread Crumbs
6. Get 75 ml Port
7. Make ready Salt and Pepper
8. Make ready 12 Rashers Smoked Bacon

We were hunting roe deer and managed to bag a good sized buck. Homemade venison liver pate is a delicious treat! Spread it on toast or crusty bread, or use veggie sticks for dipping. I am using kudu liver, but any large deer liver is good.

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.

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. This pyrex was a recent addition that seemed destined to eventually house either a pate or head cheese. 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.

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