Thread: Venison Pâté

My organ meat obsession continues!
This is bloody awesome on all sorts of things, especially good for fancy nibbles to impress guests.
Found this a while back and gave it a go, i used pork liver because that's what i could get a hold of but whatever, still good.

Ingredients:

1kg of deer liver
500g pork belly
2 onions
4 cloves of garlic, finely chopped
125g of breadcrumbs
150ml of port, brandy works too but use a bit less.
Salt and pepper
12 rashers of good bacon (not middle bacon)

Method:

Remove membrane on the liver and discard it, just make a small cut and peel it off and cut out any tough parts.

Mince the pork belly and onion, i reckon with venison you wanna go a little coarser than you normally do with a pate but it's completely up to you. As i don't have a mincer i just use a knife but if you got a mincer or mincer attachment for your mixer/food processor that'll work a lot better.

Add all the remaining ingredients and continue mincing until you have a Pâté like consistancy, this is where a food processor comes in handy.

Line a dish with bacon strips, pour the mixture in. i found a loaf pan or some other kind of rectangular dish works the best, layer the bacon over the top to seal all the mixture in and cover tightly with greased foil.

Fill a pot with about 2 inches of water and place the pan above it, bring to the boil, and place in the oven covered for 1 and a half hours at 170 or until it comes away from the sides of the dish and is firm to the touch.

Let it cool completely before serving and slice thinly.

Pictures very possibly coming up