Venison Liver Pate

[Woodsmoke]

I've finally found a recipe I'm pleased with for this! Still no use to anyone who doesn't like liver, but they're just weird anyway

Simplicity itself, although the amount of butter it needs is quite scary. Still, it's a luxury dish and 'a little of what you fancy', and all that . . . .

2lb fresh venison liver
2 onions
2 cloves garlic
1/2lb smoked streaky bacon
225g butter
1/4 pint double cream
Brandy to taste
Fresh Parsley, sage, and thyme
Salt and pepper to taste

Soften the onion in butter, then add the chopped bacon and cook for a few minutes. Allow to cool slightly, then mix with the chopped liver, garlic, herbs, all of the butter (I know, I know), and double cream. Mix well, and spoon into a loaf tin or terrine. Bake @180C for 45 minutes, then add the brandy and whizz in a food processor until smooth (or whatever texture you like). I then spoon it into ramekins, leave it to cool completely, then cover with melted butter. If you really don't like liver this probably won't be to your taste, but to me it has a mild sweet flavour that really shows off roe liver at it's finest . . . .

 

[Free range rob]

I’m stealing this recipe as I been wanting to try it for ages. Looks bloody lovely

 

[imnotrucknut]

Looks delish.

I'll give it a go.

 

[imnotrucknut]

This looks like a similar recipe I used years ago for pigeon pate.
Only using pigeon breast and chicken liver

 

[Woodsmoke]

I’m stealing this recipe as I been wanting to try it for ages. Looks bloody lovely

Oh please do! It really is fantastic Even though it looks like WAY too much butter it actually just adds that extra luxurious touch. Once it's all been whizzed together after baking it really doesn't seem as though there's so much in it

 

[StephenToast]

I didn't actually read the ingredients to start with, just read the method and the posts below. Got to the bottom and thought "blimey, how much butter is in this paté?" Scrolled back up expecting to see two or three sticks.

225g? That's nothing! I have more than that on my toast in the morning!!

Looks like a good recipe. I'll definitely try it in the winter once I've shot some does and kids. I imagine 2Kg is four kid livers?

 

[shakey jake]

does it freeze well?

 

[Woodsmoke]

does it freeze well?

As long as you keep the air from it, yep. Best way is just to seal the top of the ramekin with melted butter. Looks good, seals it brilliantly, and saves you getting crumbs in the butter dish when you spread it

 

[Kentish]

This does look very good indeed

 

[Woodsmoke]

I didn't actually read the ingredients to start with, just read the method and the posts below. Got to the bottom and thought "blimey, how much butter is in this paté?" Scrolled back up expecting to see two or three sticks.

225g? That's nothing! I have more than that on my toast in the morning!!

Looks like a good recipe. I'll definitely try it in the winter once I've shot some does and kids. I imagine 2Kg is four kid livers?

I should think so. I used two buck livers which once trimmed was almost spot on

@Kentish I really hope you try it. I'm very pleased with it. My wife has a complete aversion to liver which makes her useless when it comes to feedback, but I gave some to a friend who declared it perfect so I think it's a winner

 

[User00025]

What a terrible waste of venison liver. Should be sliced thin floured and fried two minutes each side.
Serve with caramelised sweet onions and mash.

 

[Woodsmoke]

What a terrible waste of venison liver. Should be sliced thin floured and fried two minutes each side.
Serve with caramelised sweet onions and mash.

Yep, I love the sound of that, too

 

[3xspringer]

What a terrible waste of venison liver. Should be sliced thin floured and fried two minutes each side.
Serve with caramelised sweet onions and mash.

Served with buttery mash and fresh runners.

 

[User00025]

Yep, I love the sound of that, too

I find Woody that Fallow is probably the best liver when fried as it is very mild compared with Roe or Red. To be honest I've never given pate a go, but management liked the look of your recipe, so she's pushing me to get some. Oh hell better get out and try now.

 

[Woodsmoke]

management liked the look of your recipe, so she's pushing me to get some. Oh hell better get out and try now.

Lol. The Boss has spoken Hope you try it, I really don't think you'll be disappointed

 

[sh1kar]

Yyuurrcckksshhh

can’t stand liver. Am also prone to gout. But that does look well made

S

 

[bfltd0]

Last week, we had a goat kid liver. It was over 850g! We've had these before, as well as venison liver.

We had half of it in the traditional form of pan-fried liver with bacon and onions. The other half, we made into pate.

I have to admit that it didn't last long!

 

[J@son]

Not a massive fan of liver on its own but like pate so thought I would give this a go... I have to admit it was all I could do to stop myself eating this straight from the tin as it went into the oven for the final 45 mins. The sage/liver/bacon/onion/cream combo... mmmm... so far so good.

 

[Woodsmoke]

Not a massive fan of liver on its own but like pate so thought I would give this a go... I have to admit it was all I could do to stop myself eating this straight from the tin as it went into the oven for the final 45 mins. The sage/liver/bacon/onion/cream combo... mmmm... so far so good.

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I'm really glad you've tried it. Looks perfect! I must admit the first time I made it I thought there was far too much butter, but it's a luxury dish after all so I guess it needs it

 

[Woodsmoke]

Am also prone to gout

I suspect I shall be too, shortly