Venison Liver Pate
Indulge in the rich and velvety flavors of homemade Venison Liver Pâté, a luxurious spread that elevates any appetizer table. This gourmet delicacy combines earthy venison liver with aromatic shallots, garlic, fresh thyme, and a splash of cognac for a robust depth of flavor. Blended to perfection with heavy cream and unsalted butter, the pâté achieves a silky, smooth texture that melts in your mouth. Hints of ground allspice add a subtle warmth, making this dish both unique and irresistible. Perfectly complemented by crusty bread, crackers, or crisp vegetables, this pâté is ideal for an elegant dinner party or as a show-stopping contribution to your charcuterie board. With its easy preparation and upscale flair, this Venison Liver Pâté is a must-try for fans of wild game and gourmet spreads.
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Recipe Information
Ingredients
- 500 grams Venison liver, cleaned and trimmed
- 150 grams Unsalted butter
- 2 tablespoons Olive oil
- 2 medium Shallots, finely chopped
- 2 units Garlic cloves, minced
- 1 teaspoon Fresh thyme, chopped
- 0.25 teaspoon Ground allspice
- 2 tablespoons Cognac or brandy
- 60 ml Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 1 unit Bay leaf
Instructions
Start by preparing the venison liver. Trim off any membranes and veins, and rinse it under cold water. Pat it dry with paper towels and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shallots and garlic, and sauté for 3-4 minutes, until softened and fragrant.
Add the venison liver to the skillet along with the bay leaf. Cook for about 3-4 minutes per side, or until the liver is browned on the outside but still slightly pink inside. Remove the bay leaf and set the liver aside to cool slightly.
In the same skillet, deglaze with the cognac or brandy, scraping up any browned bits. Let the alcohol cook off for 1-2 minutes, then remove the skillet from heat.
Transfer the liver, shallots, garlic, and deglazed juices to a food processor. Add the thyme, ground allspice, salt, black pepper, and heavy cream.
Blend the mixture until smooth and creamy. If needed, scrape down the sides of the food processor to ensure even blending.
Once the mixture is smooth, add the butter in small cubes, blending continuously until fully incorporated and silky.
Taste the pâté and adjust seasoning with additional salt and pepper, if necessary.
Transfer the pâté to a serving dish or ramekin, smoothing the surface with a spatula. Optionally, melt some additional butter and pour over the top to seal the pâté and preserve freshness.
Cover the pâté with plastic wrap and refrigerate for at least 2-3 hours, or until firm.
Serve the venison liver pâté chilled or at room temperature with crusty bread, crackers, or fresh vegetables for dipping.
Nutrition Facts
Calories |
389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 16.5 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 393 mg | 17% | |
| Total Carbohydrate | 6.3 g | 2% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 1.2 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 31 mg | 2% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 324 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
