How to Make Venison Liver Pate’ – Amazing, Tasty Homemade Venison Liver Pate’ at Home!!!

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How to Make Venison Liver Pate' - Amazing, Tasty Homemade Venison Liver Pate' at Home!!!
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'.
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
  1. I am using kudu liver, but any large deer liver is good.
  2. Rinse the liver, then use a sharp paring knife to remove the sinews from the liver.
  3. 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.
  4. Once the sinew is removed, cut the liver into half inch cubes.
  5. Place the cubed liver in a container and pour in enough cultured buttermilk to cover the liver.
  6. Place the lid on the container and let this stand in you refrigerator for an hour to 2 hours.
  7. 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.
  8. 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.
  9. 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.
  10. Measure out the brandy, the cream and the melted butter.
  11. Heat a large pan over medium heat and add the un-melted butter.
  12. When the butter starts to sizzle, add the livers, garlic, rosemary, thyme and spring onions.
  13. Saute this for 5 minutes until the whites of the onion are softened and the liver is browned all over.
  14. After this time, add the dry spices and stir these in until well combined.
  15. 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.
  16. Allow the flames to burn down, then stir everything carefully until they extinguish completely, then remove the pan from the heat.
  17. Pour in the melted butter and cream.
  18. Use your stick blender to machine this until fine. You can also do this in a regular blender or food processor.
  19. Add extra cream to thin the paste as you go. You want to end up with a very soft paste, similar to anchovy spread.
  20. 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.
  21. Once you're happy with the consistency, season the pate with salt and pepper to taste and stir these in.
  22. Tip the pate' out into a sieve placed over a bowl.
  23. Use a spatula to scrape and force the pate' through the sieve.
  24. Transfer the pate' to suitable bowls and flatten out the surface.
  25. 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.
  26. And there it is.... an amazing, delicious venison liver pate'.


Wild Boar Pie – Rich Venison Pie – Part 2 – How to Assemble & Bake Your Game Meat Pie

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Wild Boar Pie - Rich Venison Pie - Part 2 - How to Assemble & Bake Your Game Meat Pie
Recipe type: Venison / Pork / Pies
Prep time: 
Cook time: 
Total time: 
Serves: 6-10
Yesterday we made the amazing filling for our wild boar pie. In today's episode we'll assemble the pies and bake them to golden perfection.
  • 1 x Batch wild boar pie filling from our last episode
  • 1 x Batch flaky pastry or 2 rolls store-bought puff pastry
  • 1 Egg beaten with 50ml water
  • Salt and cracked black pepper
  1. Roll out your pastry and cut the lids about 1cm bigger all round than the top of the foil. You can use store bough pastry, but I urge you to try our flaky pastry recipe.
  2. Take another sheet of pastry and drop it over the top of one the foils. Press it lightly into the foil. Don't be too worried if it doesn't stay entirely in place.... the weight of the filling will sort this out.
  3. Spoon filling into the pie until just below the top edge. Brush the pastry with egg wash, place the lid on top and lightly run over this with your rolling pin to secure.
  4. Trim off the edges neatly with a sharp thin blade, then pattern the edges with the tines of a fork.
  5. Use a skewer to poke and enlarge 3 breather holes in the lid, then brush the lid with more egg wash. I like to season this with salt and cracked black pepper, but this is entirely up to you.
  6. Continue until all of your pies are assembled.
  7. Bake the pies in a preheated oven at 200c or 400f for 30 minutes and the pies are beautifully golden.
  8. Remove the pies from the oven and serve immediately with the accompaniments of your choice.


Wild Boar Pie – Rich Venison Pie – Part 1 – How to Make the Wild Boar Pie Filling

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Wild Boar Pie - Rich Venison Pie - Part 1 - How to Make the Wild Boar Pie Filling
Recipe type: Pie / Venison / Pork
Prep time: 
Cook time: 
Total time: 
Wild boar can be tough, and in most cases needs special preparation to make it tender and tasty. A little marinating and slow simmering in red wine gives you a premium result!!!
  • 850g Wild boar meat, cut into small cubes
  • 10g Aromat / Flavormate / Aromex
  • 2.5ml White pepper
  • 15ml Sugar
  • 5ml Ground coriander seed
  • Pinch of nutmeg
  • 50ml White wine vinegar
  • 1 x Large onion, diced
  • 2 Large carrots, roll cut
  • 50g Butter
  • 250ml Chicken stock mixed with 250ml water
  • 250ml Red wine
  • 30ml Flour dissolved in 30ml water
  1. Place the cubed meat in a mixing bowl and add the white pepper, coriander, nutmeg, flavormate, sugar and white wine vinegar. Massage this into the meat thoroughly then allow this to marinate for 60 minutes in your refrigerator.
  2. In the meantime, roll-cut the carrots and dice a large onion.
  3. Heat a large pan over medium high heat and add the butter. Fry the meat for 15 to 20 minutes until it is almost dry.
  4. Add the onions and carrots and continue to fry this for a further 20 minutes.
  5. In a jug, combine the chicken stock with the red wine and stir this together.
  6. Add the wine mixture to the pan, bring this to a boil, lower the heat and simmer the pan for 60 minutes. The liquid will have reduced by 3 quarters at this stage.
  7. Combine the flour and water and pour this into the pan. Allow this to cook for 60 to 90 seconds, until the sauce has thickened to a thick glossy gravy.
  8. Remove the pan from the heat and allow this to cool completely before moving on to the next episode.


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