Venison Pate......yes or no?

[SikaHunter]

A number of friends have told me that they tried to make Venison pate and they would never do so again. This was for 2 reasons. 1) It had a very strong smell (stank to high heaven) and they found they could not get rid of it from the kitchen for some time. 2) Very strong taste and could not eat it at all.

I was thinking of trying it anyway and had planned on using a calf liver rather than an adult one. I though that might reduce the taste somewhat.

What do you game chefs think? Have you tried it or found a way to make it delicious and palatable? Any recipe suggestions for me to try?

Hugh

 

[TonyC]

Venison liver / 20% belly pork/ good shot of port of slow gin/ whatever herbs to taste - sage, rosemary, butter, salt black pepper. all minced up together. Cook for 2 hours in loaf tins lined with streaky bacon and covered in foil and in a water bath in the oven at about 180-200. When cool cover with clarified butter. Stand for a couple of days before eating., Freezes well for up to 3 months, get it done now for christmas. This is rough cut not too smooth.

Never needed to try venison meat for a pate liver works well.

 

[shakey jake]

i guess they used a rank old stags liver, ive made loads from munties and roe. try the liver first see if its nice, if its rank fresh it wont make good pate

 

[Gameking]

My Mrs is outraged by your suggestion that VP is *rap

Here is a picture of Venison Wellington from May 2020 with her special Venison liver pate ( Roe doe in this case) recipe.
During lockdown this has been sent to Family on friends be DEMAND (or request)

 

[slider]

I make roe liver pate and its lovely, no stronger taste or smell that Teco stuff that contains God knows what!

 

[VSS]

All the deer livers that come into this house end up as pate, apart from a few that get fried up and eaten straight away.
It really is very simple to make, and is delicious.
No pork fat added though. Not necessary.
Salt, pepper, onion, garlic, butter and brandy is all you need in addition to liver. You can add herbs as well if you want to.

 

[TomDeer]

Whatever you do, don't use the liver of a rutty pricket to make your pate as I made the mistake of doing a few years back. I can still taste it!

In my defence, it was one of my first deer and i knew no better - but it was still disgusting

 

[SikaHunter]

Right so the general consensus is that it it good but choose the liver well. Ok I will give it a go and report on my progress later.

Thanks all

Hugh

 

[kieran222]

I have also made it from Roe liver and it was very nice. Give it a go

 

[TomDeer]

Right so the general consensus is that it it good but choose the liver well. Ok I will give it a go and report on my progress later.

Thanks all

Hugh

If it works, do share the recipe. Good luck with it.

 

[Millerich]

I was really pleased with the roe liver pate I made last autumn. Pork belly to add some texture and fat.