How to Prepare Tasty Venison Liver Pate

Venison Liver Pate. 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. I have to admit, liver from wild game or domestic animals is not my favorite meal, but venison liver paté is another story entirely.

Very fortunately she pulled through and was. Questions & Answers about Xeis Edelwild Venison Liver Pate. Pose a question about this product to customers who have already purchased the item. You can have Venison Liver Pate using 8 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Venison Liver Pate

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

Please forward any other order-related questions to. Venison Wobbly Bits - Heart, Liver, Kidneys, Tongue. From there, go for the liver; livers from young animals are far better than old ones, and honestly, I am not too keen on livers from big bulls or. This is the standard meat and liver pâté available in most supermarkets in France, as well as at small restaurants and bistros.

Venison Liver Pate instructions

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..

A special curing salt gives the pâté its beautiful pink color and great taste. This easy pâté is perfect for parties, buffets and Christmas spreads. Season the venison and chicken livers with salt and freshly ground black pepper. A luxurious pate hand-made using venison and duck livers. Enhanced by a little port and spices.