Venison Liver Pâté

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!

• Ready In: 35 mins
• Serves: 6

Ingredients

• 8  ounces  venison liver, chopped into 3/4-inch cubes
• 3  ounces butter, chopped
• 2  tablespoons red wine vinegar
• 2  garlic cloves, crushed
• 1  egg
• 3  ounces  fine  white breadcrumbs
•  salt
•  black pepper

Directions

1. Put the liver, butter and vinegar into a small baking dish, and cover with buttered paper or foil.
2. Braise at 350F (or 180C) for 25 minutes, stirring half-way through cooking.
3. Meanwhile, crush the garlic into a food processor and add the egg, a pinch of salt and some black pepper.
4. When 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.
5. Add the breadcrumbs, then whizz again until smooth.
6. Put into small dishes.
7. Note - 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.