Venison Liver Pate

Recipe by drhousespcatcher

Now who said it couldn't be sophisticated? The neighbor dragged out the poor target deer and is currenly shooting arrows into the poor thing. And before anyone has a hissy it isn't a real dear, it is plastic with inserts. Must be hunting season. From the NYT Heritage Cookbook in the 70s. New York.

Top Review by Wentworth51

Made this today and it is really, really good. I followed the recipe but substituted some homemade shredded wheat rolls to soak in the milk that I had on hand instead of pumpernickel bread (which I didn't have!) and I added 6 cloves of fresh garlic minced, some thyme, some celery seed, some Old Bay Seasoning and some Emeril Lagasse hot sauce and I changed the grated lemon rind to grated lime rind. I would suggest spraying the loaf pan with Pam as the middle stuck a bit when I inverted the pan to take it out after baking - I baked it for the full 90 minutes at 350 degrees. I highly recommend this recipe - I prefer the baked venison pate to the chilled pate version. I used the entire venison liver after cutting out all the ventricles - which ended up being about half of the liver and I cut it into small chunks before adding it to the cast iron frying pan and I used a food processor to chop all the ingredients before putting into the loaf pan. I sincerely thank the chef for this amazingly simple and very good recipe. I

Ingredients Nutrition


  1. Cook the salt pork in a heavy skillet. Add onion and cook until tender. Add the butter and half of the liver. Cook quickly until brown. Cover and baise genly for 15 minutes or until tender.
  2. Preheat oven to 350°F Meanwhile soak the 2 slices in milk and squeese dry. Grind with the braised and remaining liver. Stir in everything from the salt to ghe eggs listed above.
  3. Take a loaf pan and line with the 8 slices. Place the liver in, cover with foil and bake for approx 1 1/2 hours.
  4. Serve with those toast slices.

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