Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, venison liver pate. One of my favorites. This time, I am going to 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 foods in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Venison Liver Pate is something which I have loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can have venison liver pate using 8 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Venison Liver Pate:
- Get 500 g Venison Liver
- Get 250 g Pork Belly
- Make ready 1 Large Onion
- Prepare 2 cloves Garlic
- Prepare 65 g bread Crumbs
- Prepare 75 ml Port
- Make ready Salt and Pepper
- Make ready 12 Rashers Smoked Bacon
Steps 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.
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