Venison Liver Pate. 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.

Paté served on warm bread or on crackers with some old cheese and a. I am using kudu liver, but any large deer liver is good. Rinse the liver, then use a sharp paring knife to remove the sinews from the liver. You can have Venison Liver Pate using 8 ingredients and 7 steps. Here is how you cook it.

Ingredients of Venison Liver Pate

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

Venison Wobbly Bits - Heart, Liver, Kidneys, Tongue. Fortunately, the more deer hunters I meet, the more I meet who keep the liver and heart. Questions & Answers about Xeis Edelwild Venison Liver Pate. Pose a question about this product to customers who have already purchased the item.

Venison Liver Pate step by step

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..

Please forward any other order-related questions to. This easy pâté is perfect for parties, buffets and Christmas spreads. Season the venison and chicken livers with salt and freshly ground black pepper. 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.