Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, venison liver pate. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Venison Liver Pate is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Venison Liver Pate is something that I have loved my entire life.
Liver pate with brandy, port or other alcohol. You can add a dash of alcohol to a liver pate recipe if The magic key to moving from a venison liver pate that is a little coarse in texture to a smooth a. My wife suffered a massive heart attack and almost died.
To get started with this recipe, we must first prepare a few components. You can cook venison liver pate using 8 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Venison Liver Pate:
- Make ready 500 g Venison Liver
- Take 250 g Pork Belly
- Take 1 Large Onion
- Take 2 cloves Garlic
- Make ready 65 g bread Crumbs
- Get 75 ml Port
- Get Salt and Pepper
- Prepare 12 Rashers Smoked Bacon
Some people love it, some people hate it. If you're in the first group, mix up the normal routine of liver and onions, and try something different. This easy pâté is perfect for parties, buffets and Christmas spreads. Season the venison and chicken livers with salt and freshly ground black pepper.
Instructions to make Venison Liver Pate:
- Clean the fine membrane from the liver by slicing just below the surface with a sharp knife and using your fingers to peel it away. Cut out any tough bits of liver
- Mince the liver, pork belly and onion - if you prefer a coarser textured pâté (which we think works best for venison) use the coarsest plate on your mincer, otherwise use a medium plate.
- Add all the remaining ingredients, mixing thoroughly but not too vigourously.
- Stretch the bacon rashers on the back of a knife and use it to line two 1 litre overproof dishes. If you're not lining the dishes with bacon, grease with a little butter.
- Divide the mixture between the dishes, fold over or trim any bacon that's sticking out, and cover tightly with greased foil.
- Cook in a bain marie for 1½ hours at 170°C / Gas Mark 3. It's cooked when it comes away from the side of the dish and is firm to the touch.
- Allow to cool thoroughly, then refrigerate in the dish. Ideally leave it in the fridge for at least 2 days before eating - the flavour improves no end.
Questions & Answers about Xeis Edelwild Venison Liver Pate. Pose a question about this product to customers who have already purchased the item. Please forward any other order-related questions to. Venison Wobbly Bits - Heart, Liver, Kidneys, Tongue. I know, many people leave the deer's innards in the dust where they shot it.
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