Bowhunting and Recipes for Deer
http://myselfreliance.com/venison-liver-pate-recipe/ I have to admit, liver from wild game or domestic animals is not my favorite meal, but venison liver paté is another story entirely. Paté served on warm bread or on crackers with some old cheese and a glass of red wine on the side is one of the great pleasures in life. I like just about any kind of paté, but the recipe below is one of my favourite. Feel free to substitute deer liver with liver from any animal. I have made it successfully with beef, pork, chicken and others, - my favorite is probably duck liver paté Ingredients 1 pound deer liver, skinned, deveined and cubed in 1" pieces 1 cup buttermilk or milk 1/2 cup salted butter, cubed and divided 2 tablespoons bacon fat 1 cup onion, diced 1/2 cup shallot, green onions or leeks, diced 2 garlic cloves, minced 2 medium button mushrooms, chopped 1/2 tablespoon fresh thyme, chopped 1/2 tablespoon rosemary, chopped 3 juniper berries or 1/2 tablespoon of cedar leaves 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 cup sherry, brandy or cognac Instructions Soak the skinned and cubed liver in salt brine for a few hours, or overnight if possible. This will remove most of the blood from the liver. Drain, and soak liver cubes in milk or buttermilk for a minimum of one hour. Drain the liver and pat dry. In a large skillet, over medium heat, melt 4 tablespoons of butter and two tablespoons of bacon fat. Add the onions, mushrooms and leeks and cook until soft, about 5 minutes. Add the garlic and cook another 60 seconds. Add the liver, thyme, rosemary, juniper berries, salt and pepper. Cook until the livers are browned on the outside and still slightly pink on the inside, 3 to 5 minutes. Add the sherry and cook until most of the liquid is evaporated. Let cool. Add liver mixture and the remaining, butter pieces, softened, and pulse to blend. Add more salt and pepper to taste, if needed. Pack paté into ramekins, cover with plastic wrap and refrigerate for at least hours. Alternatively, place in a larger ramekin or oven safe dish, sprinkle cheese on top and broil until cheese is melted.
