Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Venison pate.


    Posts : 897
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Venison pate.

    Post  Admin on Sat Apr 07, 2012 11:17 pm

    Ingredients Method8oz - 10oz venison liver cut into small pieces
    2 tbl spns finely chopped onion
    2 rashers chopped streaky bacon
    1 clove of garlic crushed
    2-3 tbl spns double cream
    2oz butter
    1/4 tsp all spice
    salt and pepper
    brandy to taste

    I sometimes mix the liver, use Rabbit or pigoen, pheasant. Any will do.
    Melt the butter in a pan and add the onion, bacon and garlic. Fry gently until soft.
    Add the liver and cook for a few minutes until the inside of the liver is pink.
    Put the mix in a liquidiser and blend until the consistency of coarse sugar.
    Stir in the cream, all spice and brandy, add salt and pepper to taste and turn into a suitable container.
    When cool, pour over the melted butter and leave to cool.

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