Venison Liver Pâté
- Ready In:
- 35mins
- Ingredients:
- 8
- 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
- Put the liver, butter and vinegar into a small baking dish, and cover with buttered paper or foil.
- Braise at 350F (or 180C) for 25 minutes, stirring half-way through cooking.
- Meanwhile, crush the garlic into a food processor and add the egg, a pinch of salt and some black pepper.
- 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.
- Add the breadcrumbs, then whizz again until smooth.
- Put into small dishes.
- 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.
Questions & Replies

Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!