Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to make a special dish, venison liver pate. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Created by Spanish Chef Javier De La Hormaza. Sold to top Restaurants in UK. 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 still be a little 'grainy'.
Venison Liver Pate is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Venison Liver Pate is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook venison liver pate using 8 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Venison Liver Pate:
- Prepare 500 g Venison Liver
- Get 250 g Pork Belly
- Prepare 1 Large Onion
- Prepare 2 cloves Garlic
- Get 65 g bread Crumbs
- Prepare 75 ml Port
- Get Salt and Pepper
- Prepare 12 Rashers Smoked Bacon
Instructions Cut liver into chunks and place in a saucepan with all the other ingredients apart from the bacon. Cook (simmer) in the tomatoes until the liver is tender. There is no need to add water as the juice in the canned tomatoes is sufficient liquid to keep the mixture from drying. Grind with the braised and remaining liver.
Instructions 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.
There is no need to add water as the juice in the canned tomatoes is sufficient liquid to keep the mixture from drying. Grind with the braised and remaining liver. Stir in everything from the salt to ghe eggs listed above. Venison Liver Pâté Like much of the offal, the liver is a portion of the deer that is often left laying in the gut pile for the coyotes and the crows to scavenge, but it doesn't have to be this way. When properly cared for and prepared, your deer, antelope, elk, or moose liver can become a thing of true beauty.
So that is going to wrap it up with this special food venison liver pate recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
