- 60 g butter
- 1 onion finely chopped
- 4 cloves garlic minced
- 450 g venison liver cleaner, tough membranes removed
- 2 bay leaves
- 1 teaspoon freshly ground black pepper
- 1 teaspoon mixed herbs sage or thyme are perfect
- 60 ml port or Calvados
- 1 tbsp fresh parsley
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Preheat a large frying pan. Heat a little of the weighed out butter, and sauté the onion until soft and translucent (do not let brown)
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Add the garlic and cook for one minute
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Add the liver, bay leaves, black pepper, herbs and port and cook until the meat is still a little pink in the middle and most of them liquid has evaporated
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Remove the bay leaves and discard. Then tip the mixture into a food processor along with the rest of the butter and the parsley
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Blitz until smooth
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Taste, adding more butter if you find the taste too strong, or salt/pepper as necessary
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Scoop out into your serving bowl, cover with clingfilm and chill in the fridge
OPTIONAL: If you prefer a smooth pate with no grain, push the pate through a sieve over a clean bowl, using the back of a soup spoon or similar. This will collect any debris in the sieve, allowing the silky smooth pate to fall into the bowl below.
FREEZING: 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