Venison Liver Pate

[J@son]

Seriously delicious. Best pate I have ever made.

 

[Woodsmoke]

Seriously delicious. Best pate I have ever made.

Chuffed to bits you've made it. And even more chuffed that you've really done it justice

 

[J@son]

Cracking recipe Woodsmoke... thanks for taking the trouble to post it!

 

[Alantoo]

I am delighted to be able to confirm that the paté made by @Jason Page to @Woodsmoke 's recipe is superb.

Jason very kindly gave me a pot this evening when he picked up his Roe Buck carcass from my fridge.

Very unexpected and all the more delicious because of it!

Thank you both, the cook has already put in an order for deer liver as she thought it was fantastic as well...and she normally loves flash fried liver slivers.

Alan

 

[Woodsmoke]

Jason very kindly gave me a pot this evening when he picked up his Roe Buck carcass from my fridge.

Very unexpected and all the more delicious because of it!

One good deed deserves another, I always say

Looks like we have a winner then

 

[dpaterson]

Looks amazing - will definitely give this one a go!

 

[slider]

yesterday's job

 

[zaitsev]

For an Ardennes style pate you can also use the heart and kidneys from the same beast. I use rendered pork leaf fat instead of butter and a couple of good fatty belly pork slices minced fine. Also a good slosh of port or rum goes very well.

 

[Ian.B]

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 . . . .


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It’s got my taste buds going. Will give it a try this weekend. Cheers

 

[Woodsmoke]

It’s got my taste buds going. Will give it a try this weekend. Cheers

I really hope you do!

 

[TomDeer]

Only just seen this. I shall give it a try.

You are a man after my own heart @Woodsmoke in your abandoned use of butter. We must compare notes on our respective cholesterol readings at some point

 

[User00044]

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

If I may make a suggestion to you excellent pate recipe, clarify the butter .

 

[User00044]

Mmmmmm!