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.
KUDU LIVER PÂTÉ
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.