Venison Liver Pate
Venison Liver Pate

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, venison liver pate. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Venison Liver Pate is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Venison Liver Pate is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have venison liver pate using 8 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Venison Liver Pate:
  1. Prepare 500 g Venison Liver
  2. Take 250 g Pork Belly
  3. Get 1 Large Onion
  4. Prepare 2 cloves Garlic
  5. Prepare 65 g bread Crumbs
  6. Get 75 ml Port
  7. Get Salt and Pepper
  8. Prepare 12 Rashers Smoked Bacon
Steps 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.

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