Best 2 Venison Pate Recipes

Venison pâté is an exquisite delicacy that has been enjoyed for centuries. Its unique flavor and texture make it a favorite among pâté enthusiasts. Whether you're a seasoned chef or a home cook looking to impress your guests, creating a venison pâté from scratch is a rewarding experience. In this article, we'll delve into the art of making venison pâté, providing you with step-by-step instructions, ingredient suggestions, and expert tips to ensure your pâté turns out perfectly. So, gather your ingredients, sharpen your knives, and prepare to embark on a culinary journey that will leave your taste buds wanting more.

Check out the recipes below so you can choose the best recipe for yourself!

VENISON PATE

Venison Pate image

Provided by Food Network

Categories appetizer

Time P1DT2h15m

Yield 15 servings, roughly 2 ounces each

Number Of Ingredients 19

Ingredients

4 1/2 cups milk
4 ounces pork liver
1 1/2 cups bread (sourdough or white)
2 tablespoons canola oil
1/4 cup shallots, minced
2 cloves garlic, minced
1/4 cup brandy
2 eggs
1 pound ground venison
4 ounces ground veal
3/4 cup dried cherries
3/4 cup pistachios, toasted
1 1/2 tablespoons ginger powder
1 teaspoon ground allspice
1/4 teaspoon pink salt
2 tablespoons kosher salt
1 teaspoon ground black pepper
Mustard, for serving
Crusty bread, for serving

Steps:

The night before, use 4 cups milk to soak the butchered livers.
In a small container, cover the bread with the remaining milk and soak for a minimum of 30 minutes.
Drain, dry, salt and pepper the livers.
Preheat a saute pan to the point where oil smokes slightly on contact. Add the canola oil and livers to the pan and brown both sides lightly. Remove to drain and cool.
Let the pan cool slightly, and then add the shallots and garlic. Gently sweat until translucent. Add the brandy, cook off the alcohol set aside.
Squeeze the bread to remove excess milk. Place the bread in a food processor. Add the livers, shallots and garlic, any liquid and scrapings from the pan and the eggs. Pulse until the contents are still chunky, but relatively consistent.
In large mixing bowl, combine the venison, veal, dried cherries, pistachios, ginger powder, allspice, pink salt, kosher salt and pepper, as well as the contents of the food processor. Mix well with hands.
Place a small amount of the mixture in plastic wrap, twisting to form a water-tight ball. Drop in simmering water until cooked through. Cool in ice water, and taste for seasoning.
Adjust seasoning as necessary.
Preheat the oven to 325 degrees F.
Line a pate mold (or small bread pan) with plastic wrap. Fill with the pate mix, seal the top with plastic wrap and cover with foil.
Fill a larger cake pan with boiling water to roughly 1 1 1/2 inches. Place the pate in the water bath. Cook to an internal temperature of 165 degrees F, about 1 hour.
Remove the foil and place an equal size pan or lid over the top of the pate and add weight (soup cans, brick, etc...) to help compress the pate. Place in the refrigerator overnight.
Slice 1/4-inch to 1/2-inch-thick slices and serve with mustard and crusty bread.

VENISON LIVER PATE

VENISON LIVER PATE image

Categories Game Appetizer Bake Bacon Healthy

Yield 2 small loaves

Number Of Ingredients 9

Ingredients

1 lb venison liver
2 tsp kosher salt
1/2 c. irish whiskey
1 tsp. cracked black pepper
2 strips of bacon
1 tsp. sugar
1 minced vidalia onion
3 cloves minced garlic
Heavy Cream as needed

Steps:

Remove skin from the liver and cut into 1-inch cubes Combine liver and whiskey and let marinate overnight Dice bacon, render fat add onions and garlic and cook until bacon is crisp place bacon and onion mixture into food processor process until smooth Add liver and whiskey, process more til smooth Add salt, pepper, sugar, and cream, process again Place mix into small loaf pan and bake in at water bath at 350 degrees for 45min or until temp is 160 F Let cool and use as a spread

Tips:

Choose high-quality venison. The quality of the venison will greatly impact the flavor of the pâté. Look for venison that is deep red in color and has a mild odor.
Grind the venison finely. This will help to ensure that the pâté has a smooth texture.
Use a variety of herbs and spices. This will give the pâté a complex and flavorful taste. Some popular herbs and spices to use include rosemary, thyme, sage, juniper berries, and nutmeg.
Do not overmix the pâté. Overmixing can make the pâté tough.
Chill the pâté before serving. This will help to firm up the texture and make it easier to slice.
Serve the pâté with a variety of accompaniments. This could include crackers, bread, fruit, or chutney.

Conclusion:

Venison pâté is a delicious and versatile dish that can be enjoyed in a variety of ways. It is a great appetizer or party food, and it can also be used as a filling for sandwiches or wraps. With a little planning and effort, you can easily make venison pâté at home. So next time you have some venison on hand, give this recipe a try!