VENISON PATE

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Venison Pate image

Provided by Food Network

Categories     appetizer

Time P1DT2h15m

Yield 15 servings, roughly 2 ounces each

Number Of Ingredients 19

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.

Amir 8686
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I'm not a big fan of venison, but this pâté was surprisingly good. The flavors were well-balanced, and the texture was smooth and creamy.


ImRan Bhutta
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This is the best venison pâté I've ever had. It's so rich and flavorful, and it's perfect for a special occasion.


Sedickah Abduraouf
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I love this pâté! It's so easy to make, and it's always a hit at parties.


Waylie Darrel
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This was a great recipe! The pâté was flavorful and moist, and it was perfect for a special occasion.


Fary e
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I've made this pâté several times, and it's always a crowd-pleaser. It's easy to make, and the results are always impressive.


Ramzan Rafiq
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This pâté is delicious! The venison flavor is rich and gamey, and the other ingredients balance it out perfectly. I served it with some crackers and a glass of red wine, and it was the perfect appetizer.


Karrie black
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I love this recipe! It's so easy to make, and the pâté always turns out perfectly. I've made it several times for parties and potlucks, and it's always a hit.


Mosaruf Khan
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This pâté is a bit time-consuming to make, but it's worth the effort. The flavor is incredible, and it's a great way to use up leftover venison.


Femi Ayarabiasha
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This was my first time making venison pâté, and it turned out great! I followed the recipe exactly, and it was easy to follow. The pâté was rich and flavorful, and it was perfect for a special occasion.


gulfraz gul
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I'm not a huge fan of venison, but this pâté was surprisingly good. The gamey flavor was subtle, and the overall taste was very well-balanced. I would definitely make this again.


Ethio Rocks
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This venison pâté was a hit at my last dinner party. The flavors were rich and complex, and the texture was smooth and creamy. I served it with some crusty bread and a dollop of cranberry sauce, and it was absolutely delicious.