Variety to Preparing Appetizing Venison Liver Pate
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We hope you got insight from reading it, now let's go back to venison liver pate recipe. You can have venison liver pate using 8 ingredients and 7 steps. Here is how you cook it.
To make an extraordinary Venison Liver Pate, here are the materials required:
- Take 500 g of Venison Liver.
- Get 250 g of Pork Belly.
- Prepare 1 of Large Onion.
- Use 2 cloves of Garlic.
- Get 65 g of bread Crumbs.
- Use 75 ml of Port.
- Use of Salt and Pepper.
- Get 12 Rashers of Smoked Bacon.
After preparing the materials, next you are ready to cook your appetizing Venison Liver Pate by following the procedures on this section:
- 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..
Recipe : Venison Liver Pate
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