Venison Liver Pâté

1. 1

   Put the liver, butter and vinegar into a small baking dish, and cover with buttered paper or foil.

2. 2

   Braise at 350F (or 180C) for 25 minutes, stirring half-way through cooking.

3. 3

   Meanwhile, crush the garlic into a food processor and add the egg, a pinch of salt and some black pepper.

4. 4

   When the liver is brown all over but still pink inside, tip the contents of the baking dish into the food processor, then whizz until liquid.

5. 5

   Add the breadcrumbs, then whizz again until smooth.

6. 6

   Put into small dishes.

7. 7

   Note - You can freeze this pate, but after a while it may become a little dry. If this happens, simply pop it into the food processor after you have defrosted it, then add a little brandy or cream, and re-whizz.

* Per serving · 4 servings · Values may vary.

No additional tips available.