Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, venison liver pate. One of my favorites. For mine, 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 current trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Venison Liver Pate is something that I’ve loved my entire life. They are nice and they look wonderful.
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To get started 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 can achieve that.
The ingredients needed to make Venison Liver Pate:
- Take Venison Liver
- Make ready Pork Belly
- Prepare Large Onion
- Make ready Garlic
- Get bread Crumbs
- Take Port
- Make ready Salt and Pepper
- Make ready Smoked Bacon
Then add in the streaky bacon and cook for a few more minutes. Add the liver, garlic, butter, double cream, herbs and seasoning to the onion and streaky 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.
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.
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. Stir in everything from the salt to ghe eggs listed above.
So that is going to wrap it up for this special food venison liver pate recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
