How to Make Venison Liver Pate' - Amazing, Tasty Homemade Venison Liver Pate' at Home!!!

Author: Whats4Chow

Recipe type: Venison & Pate'

Cuisine: French

Serves: 500g

Apologies for my absense over the past 3 weeks. My wife suffered a massive heart attack and almost died. Very fortunately she pulled through and was welcomed back home over this past weekend. So now we're back on track and will continue with our normal programing, as well as continuing with our distilling series and molecular gastronomy series. In today's episode we're going to make a masterpiece venison liver pate'.

Ingredients

Group 1

450g Venison liver
250ml Cultured buttermilk

Group 2

4 Spring onions
1 Clove garlic
2.5ml Roughly chopped fresh thyme
5ml Roughly chopped fresh rosemary
15g Butter

Group 3

3.75ml Crushed Juniper berries
Pinch of ground nutmeg
Pinch of ground cinnamon
Pinch of ground coriander seed
Pinch of ground clove
Pinch of ground black pepper

Group 4

50ml Brandy
30ml Cream (plus extra for thinning)
60ml Melted butter
Extra melted butter for sealing
Salt and pepper to taste

Instructions

I am using kudu liver, but any large deer liver is good.
Rinse the liver, then use a sharp paring knife to remove the sinews from the liver.
The easiest way to do this is to grab any visible sinew with one hand and scrape the flesh from the sinew using your knife edge with the other hand.
Once the sinew is removed, cut the liver into half inch cubes.
Place the cubed liver in a container and pour in enough cultured buttermilk to cover the liver.
Place the lid on the container and let this stand in you refrigerator for an hour to 2 hours.
After this time, place this liver in a colander and rinse it thoroughly under cold running water, then pat the cubes dry with a dish towel.
In the next stages you will need to roughly chop the rosemary and thyme, slice the garlic, cut the spring onion into rounds and measure out the butter.
In addition, you will need a pinch each of ground nutmeg, ground cinnamon, ground coriander seed, ground clove and ground black pepper and 3.75ml crushed juniper berries.
Measure out the brandy, the cream and the melted butter.
Heat a large pan over medium heat and add the un-melted butter.
When the butter starts to sizzle, add the livers, garlic, rosemary, thyme and spring onions.
Saute this for 5 minutes until the whites of the onion are softened and the liver is browned all over.
After this time, add the dry spices and stir these in until well combined.
Pour the brandy in at the edge of the pan and use your gas lighter or blowtorch to set it alight. Make sure you're standing slightly away from the pan to avoid burning yourself.
Allow the flames to burn down, then stir everything carefully until they extinguish completely, then remove the pan from the heat.
Pour in the melted butter and cream.
Use your stick blender to machine this until fine. You can also do this in a regular blender or food processor.
Add extra cream to thin the paste as you go. You want to end up with a very soft paste, similar to anchovy spread.
Remember that the pate' will firm up considerably on refrigeration and if you don't thin it sufficiently and this stage you will find difficult to spread the finished product.
Once you're happy with the consistency, season the pate with salt and pepper to taste and stir these in.
Tip the pate' out into a sieve placed over a bowl.
Use a spatula to scrape and force the pate' through the sieve.
Transfer the pate' to suitable bowls and flatten out the surface.
Melt enough butter to pour over the pate' in order to seal the tops of the bowls, then transfer the pate' to your refrigerator to set for at least 2 hours.
And there it is.... an amazing, delicious venison liver pate'.