Venison Liver Pâté

Recipe by Syrinx
READY IN: 35mins




  • 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.