Practical Method to Homemade 5-Star Venison Liver Pate
Hoping to dine Venison Liver Pate a luxurious restaurant's, but for a few reasons are not able to go to restaurants. This recipe is going to help you with helpful procedures on cooking a Venison Liver Pate like a famous chef made.
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 achieve that.
To cook an extraordinary Venison Liver Pate, below are the components needed:
- You need 500 g of Venison Liver.
- Prepare 250 g of Pork Belly.
- You need 1 of Large Onion.
- Use 2 cloves of Garlic.
- Get 65 g of bread Crumbs.
- Get 75 ml of Port.
- Use of Salt and Pepper.
- Prepare 12 Rashers of Smoked Bacon.
After preparing the ingridients, now you are good to make your tasty Venison Liver Pate by following the instructions 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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step by step to make Venison Liver Pate
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