Thread: Last minute Christmas shopping

Originally Posted by akaroa1

I'm just about to start doing the pate.
I will take a series of images and write it all up and post it so others can see how it is done.

I never used to carry out the liver until about 10 years ago and started making pate.
Have perfected now and it is eagerly anticipated by family and friends.
It freezes well and you get a lot from a whole liver.
I usually do half as fresh cooked liver and half as pate.

Have sometimes shot a deer really just wanting its liver ! But also carried out all the other meat.

Sounds good. Would you mind posting your recipe?

I don't open my deer up (I take the inside steaks by going through a slit past the floating ribs) so I don't take the heart or liver - but have been thinking that I should.

Have a great Christmas!