Venison Liver Pate

Hello everybody, it's me, Dave, welcome to our recipe site. Today, we're going to prepare a distinctive dish, Venison Liver Pate. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Venison Liver Pate is one of the most well liked of current trending meals in the world. It's appreciated by millions every day. It's simple, it is fast, it tastes delicious. Venison Liver Pate is something which I've loved my entire life. They're fine and they look fantastic.

Many things affect the quality of taste from Venison Liver Pate, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Venison Liver Pate delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin 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 cook it.

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Ingredients and spices that need to be Make ready to make Venison Liver Pate:

1. 500 g Venison Liver
2. 250 g Pork Belly
3. 1 Large Onion
4. 2 cloves Garlic
5. 65 g bread Crumbs
6. 75 ml Port
7. Salt and Pepper
8. 12 Rashers Smoked Bacon

Steps to make to make Venison Liver Pate

1. 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
2. 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.
3. Add all the remaining ingredients, mixing thoroughly but not too vigourously.
4. 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.
5. Divide the mixture between the dishes, fold over or trim any bacon that's sticking out, and cover tightly with greased foil.
6. 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.
7. 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.

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So that is going to wrap this up for this exceptional food Recipe of Favorite Venison Liver Pate. Thanks so much for reading. I am sure that you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!