Liver.
Some people love it, some people hate it.
This recipe for venison pate is a great snack that has converted many previously non-liver-eaters into connoisseurs.
Paired with toasted bread, spicy mustard, and veggie pickles, you’re sure to win some people over at the next wild-game dinner.
Ingredients all amounts are approximate 1 deer liver 3 carrots 4 stalks celery 3 onions 2 apples 1 cup wine or beer 1 cup heavy cream Fresh parsley or other herbs Bacon fat or oil Kosher salt, pepper, oregano 3-4 eggs Directions Soft Pate Soak deer liver overnight in salt water or milk, and rinse, squeeze, and drain thoroughly.
Buzz everything in a food processor while it's still relatively hot.
Mix some fresh herbs or other additions by hand.
At this point you can chill and serve it, or go on to make a loaf pate.
Loaf Pate Grease a deep rectangular cake pan(s) and fill it with the pate.
Place the cake pan in a wide Pyrex baking pan.
Liver. Some people love it, some people hate it. If you’re in the first group, mix up the normal routine of liver and onions, and try something different. This recipe for venison pate is a great snack that has converted many previously non-liver-eaters into connoisseurs. Hopefully, more interesting and tasty preparations translates into to fewer livers being left in the woods. Here’s how to make a soft spread or a baked pate loaf with the same basic ingredients. Because everything gets pureed, you can freeze your livers and make pate any time of year. Paired with toasted bread, spicy mustard, and veggie pickles, you’re sure to win some people over at the next wild-game dinner.
