Venison Liver Pâté
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Venison Liver Pâté
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Ingredients
- 1 liverred calf or roe deer – see link for online orders
- 1 can of chopped tomatoes
- 1 med onionroughly chopped
- Good shake of garlic salt
- ¼ – ½tsp oregano
- Shake of chilli powder – to taste
- Ground black pepper
- Salt to season
- 1 dessertspoon of brandy or sherry
- Streaky bacon to line tin.
Instructions
- Cut liver into chunks and place in a saucepan with all the other ingredients apart from the bacon.
- Cook (simmer) in the tomatoes until the liver is tender. There is no need to add water as the juice in the canned tomatoes is sufficient liquid to keep the mixture from drying.
- Liquidise all ingredients using a blender until fairly smooth.
- Line a loaf tin with streaky bacon and spoon the mixture in up to approx ¼ inch from the top. Place in a moderate oven, 165 C/Gas No3 for about 45 minutes.
- Leave to cool in the tin and then ease out by running a knife round the tin. Put a plate on top then turn over and gently shake out. Put in the fridge to firm up.
- Best served with melba toast or oatcakes and redcurrant jelly.
Recipe Notes
Recipe from Winston and Anne Churchill, from a recipe her Mum used to make. https://scottishfoodguide.com/places/united-kingdom/argyll-and-bute/dunoon-1/producers/winston-churchill-venison/
photo & styling: wendy barrie