Trigger''s Venison Pate
Trigger''s Venison Pate Preparation
Clean the deer liver removing any sinew, membrane or fat and weigh out 2 kilograms. Put it through a mincer then add the pork mince and mix together.
Meanwhile dice the onions, and add it to the milk along with the peppercons, bay leaves, thyme, and nutmeg. Leave to steep for an hour. Make a roux by melting the butter and adding the flour cooking for a few minutes making sure not to burn it. Strain the milk and gradually add it to the roux. Crush the garlic, add the salt and anchovies then use a fork to crush and mix together.
Now mix all of the ingredients except the bacon together. For a smoother pate put it all through a blender. Line two greased bread tins with the bacon then pour the pate on top. Make sure you leave enough bacon to cover over the top. Seal the tins with baking paper then aluminium foil and put in a high sided baking tray. Fill the baking tray with boiling water at least half way up the sides of the bread tins then put in the preheated oven at 190 C for 2 hours.
Allow to cool completely before removing pate, then cut into slices and cover in plastic wrap. I find the addition of some black cracked pepper on the pate to be perfect. I suppose you could add it to the mixture before baking as well.
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