Venison Pate Food
VENISON PASTRY
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Cut the venison into small steaks and dust with seasoned flour. Heat a little butter in a frying pan and sear the steaks quickly. Put the meat into a 3 to 4-pint pie dish, add the port, lemon juice and stock. Sprinkle with grated nutmeg and thyme, salt and pepper. Lay the butter on top (traditionally it would have been lamb suet), cover with the pastry and glaze with beaten egg. Bake in the oven 15 minutes, Lower the oven temperature to 350 and roast for an additional 1 3/4 hours.
VENISON LIVER PATE
Now who said it couldn't be sophisticated? The neighbor dragged out the poor target deer and is currenly shooting arrows into the poor thing. And before anyone has a hissy it isn't a real dear, it is plastic with inserts. Must be hunting season. From the NYT Heritage Cookbook in the 70s. New York.
Provided by drhousespcatcher
Categories Spreads
Time 1h
Yield 18-24 serving(s)
Number Of Ingredients 14
Steps:
- Cook the salt pork in a heavy skillet. Add onion and cook until tender. Add the butter and half of the liver. Cook quickly until brown. Cover and baise genly for 15 minutes or until tender.
- Preheat oven to 350°F Meanwhile soak the 2 slices in milk and squeese dry. Grind with the braised and remaining liver. Stir in everything from the salt to ghe eggs listed above.
- Take a loaf pan and line with the 8 slices. Place the liver in, cover with foil and bake for approx 1 1/2 hours.
- Serve with those toast slices.
Nutrition Facts : Calories 77.4, Fat 6.5, SaturatedFat 2.5, Cholesterol 33.7, Sodium 157.2, Carbohydrate 2.5, Fiber 0.3, Sugar 0.3, Protein 2.3
VENISON LIVER PâTé
A very good recipe for venison liver pâté from a book called "Game for All" by Nichola Fletcher (whose family owns a venison farm in Auchtermuchty, Scotland, from whom I have bought venison by mail order on several occasions). The recipe warns that the liver must be fresh, and that it must _not_ come from a rutting stag or from a hung carcase. What you want is a nice, mild, very fresh piece of liver - farmed venison is apparently best, but talk to your supplier for advice!
Provided by Syrinx
Categories Spreads
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Put the liver, butter and vinegar into a small baking dish, and cover with buttered paper or foil.
- Braise at 350F (or 180C) for 25 minutes, stirring half-way through cooking.
- Meanwhile, crush the garlic into a food processor and add the egg, a pinch of salt and some black pepper.
- When the liver is brown all over but still pink inside, tip the contents of the baking dish into the food processor, then whizz until liquid.
- Add the breadcrumbs, then whizz again until smooth.
- Put into small dishes.
- Note - You can freeze this pâté, but after a while it may become a little dry. If this happens, simply pop it into the food processor after you have defrosted it, then add a little brandy or cream, and re-whizz.
Nutrition Facts : Calories 155.4, Fat 12.8, SaturatedFat 7.7, Cholesterol 65.7, Sodium 195.8, Carbohydrate 8, Fiber 0.4, Sugar 0.7, Protein 2.4
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