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Thread: Venison Liver Pate

  1. #1

    Venison Liver Pate

    Having just return from a couple of days curing an itchy trigger finger, I have some liver that I need to use up. I have too much to just eat with a bit of bacon so thought I might try making some liver pate. Anybody got any recipes or other ideas?

  2. #2

  3. #3
    Found something out about venison liver last week. If you don't have a recipe for liver pate, don't cook it all and feed it to the dogs two nights running. It makes a horrible mess that ressembles black treacle and is spread all over the utility room! Not pleasant.

  4. #4

    Venison Liver Pate

    Andy, you shouldn't feed liver to dogs. Their digestive systems cannot cope with it (as you have found out).
    I have a reciepe somewhere deep in a file and have made several lots over the years. I will post it when I find it.

  5. #5
    i had a similar incident in my utility room the night after i took my 2yr old lab pheasant shooting for the first time! not sure what she ate but the result looked like 6 large chocolate milkshakes had been dropped from a great height onto the utility room floor. 2 hours of scrubbing and three changes of clothes got it sorted. i should have let her out when she was whining during the night. its amazing how her dog, becomes "your dog" when that kind of thing happens!

  6. #6
    Andy L,

    This is South African recipe for Kudu liver Paté but i've used it on other species (including fallow) before. Everyone who's had it before loves it.

    It can be frozen and defrosted when needed but the advice i was given was not to freeze it for more than 3 months.


    500g kudu liver*
    50ml butter
    100ml cake flour
    750ml milk
    30ml butter
    125g rindless bacon, chopped
    1 large onion, chopped
    2 garlic cloves, bruised
    1 celery stalk, chopped
    5ml salt
    Freshly ground black pepper
    1ml ground cloves
    Pinch of grated nutmeg
    Pinch of ground coriander
    30ml sherry
    2 eggs

    Prepare the liver (*see below).
    Melt the butter and stir in the cake flour.
    Remove from heat, add milk.
    Return to heat and stir until boiling point is reached. It should be thick and smooth. Keep aside. Fry the bacon in the heated butter.
    Add the onion and stirfry until soft and glossy.
    Add the garlic and celery and continue to stirfry. Remove and keep aside.
    Fry liver until firm and medium done. Remove.
    Pour the white sauce into a food processor and add all the remaining ingredients. Purée until smooth. Season if necessary. Grease a 1,5 litre dish with butter and pour the mixture into it.
    Put the dish in a deeper pan or oven dish and fill the oven dish with warm water, reaching halfway up the pâté dish. Bake in a preheated oven at 160°C for about 60 to 75 minutes or until firm and set. Allow to cool, cover and leave in the fridge until needed. Loosen the sides and turn out the baked pâté.
    Garnish with a fresh thyme sprig and serve with Melba toast or fresh bread rolls and gherkins.

    *For the preparation of liver and kidneys: Rinse the liver and kidneys under cold water. Soak them in a solution of 1 litre water and 200 ml vinegar for 10 minutes. The outer membranes will become white and milky in colour – pull them off. Soak the liver/kidneys in milk or buttermilk for approximately 1-2 hours, and remove the tubes. Drain and pat dry. Cut into cubes or slices.

  7. #7

    That sounds just the job, l have been looking for a good pate recipe, you can only have so many stalkers breakfasts with the results of a succesfull stalk even though they are good and quite often well deserved.

  8. #8
    Cheers Sp4rkman,

    Sounds great. Just one question, what is cake flour?

  9. #9

  10. #10
    Same here, well done Sp4rkman. Thanks Andy for the thread, I have a couple of recipes but that one of Sp4rky's sounds the best.

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