Venison Country Pâté (Pâté de Campagne) with Calvados and Green Peppercorns

[pob]

I made this at the weekend and it was really good. It started when I found a beautiful piece of caul fat in a fallow doe and I searched on here.

Needs serving with some pickled cornichon, or suchlike. If I was being fussy, I reckon it needed a touch of sweetness. I used normal brandy, so perhaps Calvados would have been a better choice. On the whole though, a real crowd pleaser. Thanks for the recipe.

 

[DevonRifle]

That looks lovely. I make a smooth pate from the liver, I used to find it strong until I came across this recipe. It’s superb. If you fancy a smooth pate give it a go, you won’t be disappointed.

Venison Liver Pate

Looking for a good pate recipe for venison liver (or any liver for that matter?) here you go, this is my go-to. This is basically the same recipe I was taught by one of my old chefs, who learned it from a master butcher from Rome (Chef Fillipo Caffari). Mostly we would make it with...Read More

foragerchef.com

The soaking or ‘leaching’ is a game changer.