Venison Liver Pate Recipe

Name: Venison Liver Pate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup diced salt pork; 1 onion, diced; 2 tablespoons butter; 1 deer liver; 2 slices pumpernickel bread; milk; 1/4 teaspoon salt; 1/2 teaspoon fresh ground pepper; 1/8 teaspoon nutmeg; 1 teaspoon grated lemon rind; 1/2 cup lean bacon, diced; 2 eggs, beaten; 8 slices lean bacon; pumpernickel bread, slices hot toasted

Servings: persons

1/2 cup diced salt pork
1 onion, diced
2 tablespoons butter
1 deer liver
2 slices pumpernickel bread
milk
1/4 teaspoon salt
1/2 teaspoon fresh ground pepper
1/8 teaspoon nutmeg
1 teaspoon grated lemon rind
1/2 cup lean bacon, diced
2 eggs, beaten
8 slices lean bacon
pumpernickel bread, slices hot toasted

1
Cook the salt pork in a heavy skillet. Add onion and cook until tender. Add the butter and half of the liver. Cook quickly until brown. Cover and baise genly for 15 minutes or until tender.
2
Preheat oven to 350u00b0F Meanwhile soak the 2 slices in milk and squeese dry. Grind with the braised and remaining liver. Stir in everything from the salt to ghe eggs listed above.
3
Take a loaf pan and line with the 8 slices. Place the liver in, cover with foil and bake for approx 1 1/2 hours.
4
Serve with those toast slices.

619

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup diced salt pork, 1 onion, diced, 2 tablespoons butter, 1 deer liver, and more.

Yes, Venison Liver Pate falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Venison Liver Pate

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