How to Cook Tasty Venison Liver Pate

Venison Liver Pate.

You can have Venison Liver Pate using 8 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Venison Liver Pate

1. Prepare 500 g of Venison Liver.
2. It's 250 g of Pork Belly.
3. Prepare 1 of Large Onion.
4. Prepare 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. You need 12 Rashers of Smoked Bacon.

Venison Liver Pate instructions

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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