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!"
 
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Ready In:
35mins
Ingredients:
8
Serves:
6
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ingredients

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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.

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