A very good recipe for venison liver pâté from a book called "Game for All" by Nichola Fletcher (whose family owns a venison farm in Auchtermuchty, Scotland, from whom I have bought venison by mail order on several occasions). The recipe warns that the liver must be fresh, and that it must _not_ come from a rutting stag or from a hung carcase. What you want is a nice, mild, very fresh piece of liver - farmed venison is apparently best, but talk to your supplier for advice!
My Private Note
Units: US | Metric
- 1Put the liver, butter and vinegar into a small baking dish, and cover with buttered paper or foil.
- 2Braise at 350F (or 180C) for 25 minutes, stirring half-way through cooking.
- 3Meanwhile, crush the garlic into a food processor and add the egg, a pinch of salt and some black pepper.
- 4When the liver is brown all over but still pink inside, tip the contents of the baking dish into the food processor, then whizz until liquid.
- 5Add the breadcrumbs, then whizz again until smooth.
- 6Put into small dishes.
- 7Note - You can freeze this pâté, but after a while it may become a little dry. If this happens, simply pop it into the food processor after you have defrosted it, then add a little brandy or cream, and re-whizz.
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Nutritional Facts for Venison Liver Pâté
Serving Size: 1 (43 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 155.4
- Calories from Fat 115
- Total Fat 12.8 g
- Saturated Fat 7.6 g
- Cholesterol 65.7 mg
- Sodium 195.8 mg
- Total Carbohydrate 8.0 g
- Dietary Fiber 0.3 g
- Sugars 0.7 g
- Protein 2.3 g
The following items or measurements are not included: