coming from a European background..........................Liver Pate'

[newhunterette]

what do you do with the liver from the animal you harvest? When I was a little girl, liverwurst/liver pate' was a staple. I hated it, kids and anything liver do not mix. When I was 16 I began dating a boy from Denmark and was introduced to a traditional "Danish Smorgesbored". You guessed it liver pate' was one of the deli foods involved. Of course I was raised never to say, "I don't like it" unless I had tried it. So being the mature teenager I was, I decided to give it a try because the Danes really made deli sandwiches an artform. I fell in like with liver pate' that day. So getting to my point of this thread, I never know what to do with the liver of our harvested animals other than making liver and onions (which I still hate, which means the liver sits in the freezer wasting away). I was going through the family recipe boxes as I do often and I found a recipe for making liver pate'. A light bulb went off and I knew I had to give it a try with venison liver.
HELLO.....................DELICIOUS
ENJOY...........

link for recipe as per Gatehouse http://youhavetocookitright.blogspot.com/2010/01/venison-pate.html

[newhunterette]

I was kind of hoping y'all would add a couple of your own liver recipes, if you happen to utilize the liver of your harvested critter.

[Gateholio]

http://www.huntingbc.ca/forum/showthread.php?73396-Liver-Pates&highlight=pate

[Rodd]

I've never been a fan of eating organs myself, always gave them away... until I tried some liver pate! Wow it was outstanding, so I'm going to give it try this year.. Thanks for your Grandmas recipe! :)

[newhunterette]

Thanks Clarke, i should have known there would be more info here, been having quite the cerebral flatulance lately.

[Gateholio]

Thee are a few other pate threads, too.

[Gateholio]

Here is another pate recipe


http://youhavetocookitright.blogspot.com/2010/01/venison-pate.html

[Glenny]

Saw this recipe done by jamie Oliver. Looks awesome.

http://onfoodandwine.wordpress.com/2007/08/24/rustic-pate/

[Glenny]

Here is another pate recipe


http://youhavetocookitright.blogspot.com/2010/01/venison-pate.html

I like the look of the texture on that one. Course. yum.

[Razor84]

what do you do with the liver from the animal you harvest? When I was a little girl, liverwurst/liver pate' was a staple. I hated it, kids and anything liver do not mix. When I was 16 I began dating a boy from Denmark and was introduced to a traditional "Danish Smorgesbored". You guessed it liver pate' was one of the deli foods involved. Of course I was raised never to say, "I don't like it" unless I had tried it. So being the mature teenager I was, I decided to give it a try because the Danes really made deli sandwiches an artform. I fell in like with liver pate' that day. So getting to my point of this thread, I never know what to do with the liver of our harvested animals other than making liver and onions (which I still hate, which means the liver sits in the freezer wasting away). I was going through the family recipe boxes as I do often and I found a recipe from my great grandma for making liver pate'. A light bulb went off and I knew I had to give it a try with venison liver. HELLO.....................DELICIOUS

ingredients:
1 lbs ground venison
1 lbs venison liver
1 lbs pork fat
1 lbs baby portabella mushrooms
2 eggs
1/2 cup flour
1/4 cup good port or brandy
2 tbls salt
1/2 tsp pink salt (himilayan - optional)
1 tsp ground white pepper
1 tsp cardomom seeds
Pearl onions
venison stock or beef
enough bacon to line 2, 2 pound loaf pans.

Grind the meat, liver, mushrooms and fat through a medium sized grinding plate you get a great texture, if you want a more dense texture you can use smaller plate or use a food processor. Mix in port or brandy, salts (pink salt is more for if you plan on freezing the pate),pepper, cardomom, flour, eggs. Boil the pearl onions in venison stock to soften them up. Add onions to mixture. Line the loaf pans with bacon (along sides and bottom of pans). Fill loaf pans with mixture, careful to keep bacon on the outsides. After the loaf pans are filled place them in a water bath (take a large enough pan to hold the loaf pans, gently fill large pan with water to suround the loaf pans) and bake in the oven at 350 degrees until the pate reaches 165 degrees in the center (45-60 min). Remove from oven and let cool.
ENJOY...........


Here is another pate recipe


http://youhavetocookitright.blogspot.com/2010/01/venison-pate.html


WTF?????????? you faker

[Don_Abbate]

liver and onions mmmmmmmmmmmm mmmmm

[newhunterette]

WTF?????????? you faker

I'm not a faker.............I checked out the link and noticed the same recipe, I found it copied to a recipe card in my box of my great gramma's recipe..........it obviously was misfiled and I am usually pretty good at writing on the back where the recipe came from and the date...........mistakes happen.....it is still a fantastic recipe............tastes incredibly good.....guess i should say thank you to JCC from "youhavetocookitright"

Sorry y'all


Rodd, I guess your thank you belongs to http://youhavetocookitright.blogspot.com/2010/01/venison-pate.html not my great gramma :)

Thank you Clarke, I appreciate the links very much.

[elkdom]

once you have not a single shred of human decency and you wish to become totally banished from what is left of the Human Race, your friends, and your family ???

try SERVING HAGGIS ! what disgusting guy bloat !

no wonder the British tried to EXTERMINATE the Scots !

the British, being disgusting in their own sorts of table fare ? delighting in consuming every disgusting organ a critter can provide !

a good meal of liver,bacon and onions is food for "The Gods" by comparison !:mrgreen:

[thumper1]

Unfortunately, I'm susceptible to the olde British affliction known as 'gout'. No organ meats for me - not even my beloved steak & kidney pies (sniff)