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.

Clemencia Paxtor
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This is the worst pâté I've ever had. It's bland and flavorless. I would not recommend this recipe to anyone.


Ryan Terry
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I was really disappointed with this recipe. The pâté turned out dry and crumbly. I won't be making it again.


peter mvungi
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This pâté is very good, but it's not as good as the one I usually make. I think I'll stick to my own recipe.


Ericia Mbiya
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I had some trouble finding venison for this recipe. I ended up using beef instead and it turned out just fine.


Keith Bicklein
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This pâté is delicious, but it's a bit too rich for my taste. I would recommend serving it with a light salad or fruit to balance out the flavors.


Roguex4 Roguex4
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I've made this pâté several times and it always turns out perfect. It's a great recipe to have on hand for special occasions.


shimza Butt
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This pâté is a bit time-consuming to make, but it's worth the effort. The results are amazing!


Romario Robinson
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I'm not a fan of liver, but I really enjoyed this pâté. The liver flavor is subtle and not overpowering.


MY LIFE ATMS
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This pâté is perfect for a party or a special occasion. It's sure to impress your guests.


Jp Becerra
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I love the combination of venison and cognac in this pâté. It's a really unique and delicious flavor.


Ayse Alcan
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This is the best venison pâté I've ever had! The instructions were easy to follow and the results were amazing.


Zarah Abdollla
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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 perfect.


AAHILAKBAR VP
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This pâté is so delicious and easy to make! I love that I can use venison from my own deer hunting trips. It's a great way to use up leftover meat.


Quia Seminar
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I made this venison pâté for a dinner party and it was a huge hit! Everyone loved the unique flavor and the beautiful presentation. I will definitely be making this again.


khalid Mouhtaram
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This venison pâté is a delightful and elegant dish that is perfect for special occasions. The flavors are rich and complex, and the texture is smooth and creamy. I highly recommend this recipe!