If you love pate, but have never tried making your own, you are going to LOVE this venison liver pate recipe! It’s so quick and easy, and we offer you options for either a smooth or a coarse version to suit your preference.
Many years back I ordered pate as a started in a restaurant, and was horrified when a big slice of terrine appeared. It was filled with lumps of different coloured and textured meat. And whilst my now self would probably have loved it, my younger self was totally freaked out by the non-smooth consistency of this so called ‘pate’.
If you see pate the same way then you’ll be glad to know I have included simple instructions in this recipe to make it the smoothest pate possible.
In fact, it’s so smooth and creamy that you’ll be hard pushed to go back to buying ready made pate again.
How do you make venison liver pate?
Keep reading as the full recipe is below. However here’s some handy hints to make your first liver pate making session a positive one!
- Source your venison liver from a decent butcher. Being offal you want to know that it is super fresh. On the other hand if you shoot you may be used to processing a large amount of venison at one time. If so do try this this slow cooker venison in cider, or this braised venison recipe.
- I like to cut away any bit of tendon or ‘miscellaneous bits’ leaving only the liver behind. However if you’re following the instructions for a smooth pate there is no need to do this as the sieve will catch all those bits.
- You can swap out pretty much any animal liver for this recipe. Venison liver is has quite a strong flavour, whereas duck, chicken and pork liver are all very mild in flavour. I find lamb liver sits somewhere in between and has a lovely sweetness to it.
- You can add a dash of alcohol if you fancy. Traditionally a port or calvados would be used, but if you get into making regular batches of homemade liver pate, do shake it up a bit and try something new. Why not try a dash of brandy, whisky or rum? If you find a new favourite, please let us know in the comments below!
How do you make a smooth liver pate?
The magic key to moving from a venison liver pate that is a little coarse in texture to a smooth a creamy version is… your kitchen sieve!
Yep, simply push your pate through the sieve into a bowl. I used a soup spoon to push it through, but a ladle or silicone spatula would work just as well.
Then, simply scrape all that lovely smooth liver pate from the underneath of the sieve and decant it all into a small bowl. Cover with cling film and refrigerate until cool.
The bits that remain in the sieve can be added to any stock pot or casserole so as not to waste that lovely flavour.
- 1 lb venison liver
- 3 tbsp butter
- 1 onion finely chopped
- 3-4 cloves garlic minced
- 2 bay leaves
- 1 teaspoon freshly ground black pepper
- 1 teaspoon mixed herbs sage or thyme are perfect
- 4 tablespoons Calvados or port
- 1 tbsp fresh parsley finely chopped
Sauté the onion in a little of the butter
Add garlic and cook for a minute or so
Add the liver, bay leaves, black pepper, herbs and Calvados and cook until the meat is still a bit pink in the middle and most of them liquid has evaporated
Remove the bay leaves and blend the meat mixture in a food processor with the rest of the butter and the parsley
Taste, adding more butter if you find the taste too strong, or salt/pepper as necessary
Cover with clingfilm and chill in the fridge
The pate can be frozen really well. Just decant into ramekins (containing as much as you would eat within a day or two) cover well and freeze