Best 2 Venison Pate Recipes

**Venison Pâté: A Delicacy for Game Meat Enthusiasts**

Venison pâté, a delectable spread made from venison liver and other flavorful ingredients, is a culinary masterpiece that showcases the rich, gamey flavors of wild venison. This luxurious pâté is not only a gourmet treat but also a versatile culinary delight that can be enjoyed in various ways. Whether you're hosting an elegant dinner party or simply craving a sophisticated snack, venison pâté is sure to impress your taste buds and leave you wanting more. Discover the art of crafting this exquisite spread with our carefully curated collection of venison pâté recipes, ranging from classic French techniques to modern culinary twists. Embark on a culinary journey and elevate your charcuterie board or appetizer spread with the distinct flavors of venison pâté.

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:

Always start with high-quality venison meat. Fresh, lean venison will produce the best results.
Use a variety of spices and herbs to flavor your pâté. Common choices include garlic, onion, thyme, rosemary, and juniper berries.
Be sure to incorporate some fat into your pâté, as this will help to keep it moist and flavorful. Bacon, butter, or cream are all good options.
Process the pâté mixture until it is very smooth. This will ensure a light and airy texture.
Serve the pâté chilled, as this will help it to hold its shape. Pâté can be served on crackers, bread, or vegetables.

Conclusion:

Venison pâté is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. With its rich flavor and smooth texture, venison pâté is sure to impress your guests. So next time you have some venison on hand, give this recipe a try. You won't be disappointed!