Ingredients for Venison Liver Pate
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How to Make Venison Liver Pate
- Dice 4 ounces of salt pork and cook in a heavy skillet over medium heat until rendered and crispy. Remove salt pork, reserving the rendered fat in the skillet.
- Add 1 medium yellow onion, finely chopped, to the skillet and cook in the reserved fat until softened and translucent (about 5 minutes).
- Add 4 tablespoons of butter to the skillet. Add half of 1 pound of venison liver, cut into large chunks, and cook quickly until browned on all sides.
- Cover the skillet and braise gently over low heat for 15 minutes, or until the liver is tender.
- Preheat oven to 350°F (175°C). While the liver braises, soak 8 slices of white bread in milk, then squeeze out excess milk.
- Combine the braised liver, remaining raw venison liver (cut into large chunks), and the soaked bread in a food processor. Process until finely ground.
- In a large bowl, combine the ground liver mixture with the cooked salt pork (diced), sautéed onions, 2 large eggs, 1/4 cup of heavy cream, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Line a loaf pan (approximately 9x5 inches) with the soaked bread slices, overlapping as needed.
- Transfer the liver mixture to the prepared loaf pan. Cover tightly with aluminum foil.
- Bake in the preheated oven for approximately 1 hour and 30 minutes, or until the pâté is set and firm.
- Let the pâté cool completely before serving. Serve chilled with toasted baguette slices or crackers.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
1g
Fat
12g
Carbs
0g
