Venison liver pate recipe

A simple pate modeled after my old chef’s from Rome. Sprinkle a bit of coarse salt on portions before serving. Top with jam, preserves, sautéed apples, and eat with hot buttered toast or grilled bread. Yield: 3 cups

Venison liver may seem unapproachable, but this pâté is something that even those who swear they don’t like liver will love! Use this spread on crackers, toast, or baguette You can serve it on its own, or as part of a charcuterie platter Soaking the liver overnight in buttermilk will subdue any overbearing flavours I used a meat grinder to make this, but you could use a food processor, or chop it very finely with a good knife for a coarse, rustic paste Freezing your liver in 1/2lb (225g)…

🖨️ Print post Liver is so super healthy, and I’m always trying to find sources that are good-quality. We usually eat it once per week as prepared in […]

Venison liver is one of those overlooked parts of the deer that often gets abandoned in the woods with the entrails. Don't leave a big part of your harvest behind! Bring that deer liver home

A delicious traditional country style venison pate. This version is easy and is baked in the oven. It's perfect for dinner parties and holiday suppers.

A superfood snack you'll want to spread on everything! If you're new to eating liver but have considered it's time to give it a try, eating it as a paté is a great way to start adding it into your diet. Its deliciously rich flavor and creamy texture goes very well with bread, cheese, marmalades, and veggies. And not to mention, it's effortless to make and can be enjoyed on any occasion.

A simple pate modeled after my old chef’s from Rome. Sprinkle a bit of coarse salt on portions before serving. Top with jam or melted preserves and eat with hot buttered toast points or grilled bread. Yield: 3 cups

If you love pate but have never tried making your own, you are going to LOVE this quick and easy venison liver pate recipe!

This Liver Pâté recipe has 5 ingredients and could not be any easier! Add it all to a food processor, blend, and voila! A hearty, spreadable appetizer that goes perfectly with Swedish Rye Bread. Or add it to your next Charcuterie Board! A vintage classic.

This Elk Liver Pâté honors the whole harvest by putting to use the elk liver instead of simply throwing it away. Elevate the traditional liver & onions into this liver pâté with a sweet and savory onion jam.