How to Prepare Delicious Venison Liver Pate

Without fail cooking ultimate Venison Liver Pate easy, yummy, practical.

Good Evening every body, at this time you get present recipe Venison Liver Pate with 8 ingredients and 7 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 8 ingredients and 7 stages of easy cooking Venison Liver Pate.

Ingredients all Venison Liver Pate

1. Needed 500 g : Venison Liver.

2. Needed 250 g : Pork Belly.

3. Prepare 1 : Large Onion.

4. Prepare 2 cloves : Garlic.

5. Needed 65 g : bread Crumbs.

6. Prepare 75 ml : Port.

7. Needed : Salt and Pepper.

8. Needed 12 Rashers : Smoked Bacon.

If all ingredients Venison Liver Pate it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Venison Liver Pate

1. Clean the fine membrane from the liver by slicing just below the surface with a sharp knife and using your fingers to peel it away. Cut out any tough bits of liver.

2. Mince the liver, pork belly and onion - if you prefer a coarser textured pâté (which we think works best for venison) use the coarsest plate on your mincer, otherwise use a medium plate..

3. Add all the remaining ingredients, mixing thoroughly but not too vigourously..

4. Stretch the bacon rashers on the back of a knife and use it to line two 1 litre overproof dishes. If you're not lining the dishes with bacon, grease with a little butter..

5. Divide the mixture between the dishes, fold over or trim any bacon that's sticking out, and cover tightly with greased foil..

6. Cook in a bain marie for 1½ hours at 170°C / Gas Mark 3. It's cooked when it comes away from the side of the dish and is firm to the touch..

7. Allow to cool thoroughly, then refrigerate in the dish. Ideally leave it in the fridge for at least 2 days before eating - the flavour improves no end..

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