Venison Liver Pate Recipes

VENISON PATE

Steps:

• The night before, use 4 cups milk to soak the butchered livers.
• In a small container, cover the bread with the remaining milk and soak for a minimum of 30 minutes.
• Drain, dry, salt and pepper the livers.
• Preheat a saute pan to the point where oil smokes slightly on contact. Add the canola oil and livers to the pan and brown both sides lightly. Remove to drain and cool.
• Let the pan cool slightly, and then add the shallots and garlic. Gently sweat until translucent. Add the brandy, cook off the alcohol set aside.
• Squeeze the bread to remove excess milk. Place the bread in a food processor. Add the livers, shallots and garlic, any liquid and scrapings from the pan and the eggs. Pulse until the contents are still chunky, but relatively consistent.
• In large mixing bowl, combine the venison, veal, dried cherries, pistachios, ginger powder, allspice, pink salt, kosher salt and pepper, as well as the contents of the food processor. Mix well with hands.
• Place a small amount of the mixture in plastic wrap, twisting to form a water-tight ball. Drop in simmering water until cooked through. Cool in ice water, and taste for seasoning.
• Adjust seasoning as necessary.
• Preheat the oven to 325 degrees F.
• Line a pate mold (or small bread pan) with plastic wrap. Fill with the pate mix, seal the top with plastic wrap and cover with foil.
• Fill a larger cake pan with boiling water to roughly 1 1 1/2 inches. Place the pate in the water bath. Cook to an internal temperature of 165 degrees F, about 1 hour.
• Remove the foil and place an equal size pan or lid over the top of the pate and add weight (soup cans, brick, etc...) to help compress the pate. Place in the refrigerator overnight.
• Slice 1/4-inch to 1/2-inch-thick slices and serve with mustard and crusty bread.

LIVER PATE

Steps:

• In a medium saucepan, combine water, chicken livers, and sliced onion. Bring to a boil, reduce heat to low, and cover. Simmer for about 20 minutes, or until liver is cooked and tender. Remove from heat, drain, and discard onions. Also remove and discard any hard portions of the liver.
• Place cooked livers in a blender or food processor, and process until smooth. Add chopped onion, sherry, butter or margarine, salt, black pepper, and mace; pulse to blend. With hands lightly greased, form pate mixture into a mound, and place on a serving platter. Chill for 1 hour before serving.

VENISON LIVER PâTé

Steps:

• Put the liver, butter and vinegar into a small baking dish, and cover with buttered paper or foil.
• Braise at 350F (or 180C) for 25 minutes, stirring half-way through cooking.
• Meanwhile, crush the garlic into a food processor and add the egg, a pinch of salt and some black pepper.
• When the liver is brown all over but still pink inside, tip the contents of the baking dish into the food processor, then whizz until liquid.
• Add the breadcrumbs, then whizz again until smooth.
• Put into small dishes.
• Note - You can freeze this pâté, but after a while it may become a little dry. If this happens, simply pop it into the food processor after you have defrosted it, then add a little brandy or cream, and re-whizz.

VENISON LIVER PATE

Steps:

• Cook the salt pork in a heavy skillet. Add onion and cook until tender. Add the butter and half of the liver. Cook quickly until brown. Cover and baise genly for 15 minutes or until tender.
• Preheat oven to 350°F Meanwhile soak the 2 slices in milk and squeese dry. Grind with the braised and remaining liver. Stir in everything from the salt to ghe eggs listed above.
• Take a loaf pan and line with the 8 slices. Place the liver in, cover with foil and bake for approx 1 1/2 hours.
• Serve with those toast slices.