Step-by-Step Guide to Make Perfect Venison Liver Pate

Venison Liver Pate.

Hey everyone, hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, venison liver pate. It is one of my favorites food recipes. For mine, 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 on earth. It's appreciated by millions daily. It is easy, it is quick, it tastes delicious. Venison Liver Pate is something that I've loved my whole life. They're fine and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can have venison liver pate using 8 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Venison Liver Pate:

1. {Take of Venison Liver.
2. {Take of Pork Belly.
3. {Get of Large Onion.
4. {Prepare of Garlic.
5. {Take of bread Crumbs.
6. {Prepare of Port.
7. {Make ready of Salt and Pepper.
8. {Take of Smoked Bacon.

Instructions 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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