Easiest Way to Cook Perfect Venison Liver Pate

Easy Pork Recipes Homemade

Venison Liver Pate -

If chicken and beef are your stand-by meats, you've been missing out; the other white meat is just as flavorful and easy to transform into myriad meals that look like they took a lot more time and effort than they actually did. Our favorite pork recipes—from caramelized chops and slow-braised pork shoulder to spicy enchiladas—are guaranteed to put pork in your weeknight dinner rotation.

Tender pieces of pork braised in a flavorful sauce with a touch of heat. Made with just a small list of simple ingredients, this is a great way to switch up your weekly rotation with a fabulously easy takeout-fakeout dinner. Here is Quick and Easy Venison Liver Pate Recipes.

Venison Liver Pate You can have Venison Liver Pate using 8 ingredients and 7 steps.

Venison Liver Pate Ingredients

  1. You need 500 g of Venison Liver.
  2. Prepare 250 g of Pork Belly.
  3. You need 1 of Large Onion.
  4. You need 2 cloves of Garlic.
  5. You need 65 g of bread Crumbs.
  6. Prepare 75 ml of Port.
  7. You need of Salt and Pepper.
  8. Prepare 12 Rashers of Smoked Bacon.

Venison Liver Pate step by step

  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..

Find out another easy and tasty recipes here

Recipe: Best Venison Liver Pate -

I believe you can make great and tasty Venison Liver Pate recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!