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Recipe: Tasty Venison Liver Pate

Hiii Mother this time we will write Recipe: Delicious Venison Liver Pate easy to follow.

For mom who now are want to try make delicious foods that are no difficult, please you can try some of these simple dishes. In addition to the easysimple obtainable ingredients, you can also easy apply it, especially for siblings who are still beginners.

See also: hawaiian bread recipe.

Mother can make Venison Liver Pate use 8 ingredients that are easy to get:

Ingredients Venison Liver Pate as follows:

  1. Take 500 g Venison Liver.
  2. You need 250 g Pork Belly.
  3. You need 1 Large Onion.
  4. Provide 2 cloves Garlic.
  5. Take 65 g bread Crumbs.
  6. You need 75 ml Port.
  7. You need Salt and Pepper.
  8. Take 12 Rashers Smoked Bacon.

According to all people, cooking is indeed work which is quite easy. Apart from being like cooking and having ability to cook very well, they are also clever in processing each dish so that it becomes food that is delicious. But there are those who can’t can cook, so they have to learn and look at simple recipes to follow.

Steps make Venison Liver Pate

After all the ingredients are ready, here are 7 steps guides how to make them.

  1. Clean the fine membrane from the liver by slicing just below the surface with a sharp knife and using your fingers to peel it away. Cut out any tough bits of liver.
  2. Mince the liver, pork belly and onion – if you prefer a coarser textured pâté (which we think works best for venison) use the coarsest plate on your mincer, otherwise use a medium plate..
  3. Add all the remaining ingredients, mixing thoroughly but not too vigourously..
  4. Stretch the bacon rashers on the back of a knife and use it to line two 1 litre overproof dishes. If you're not lining the dishes with bacon, grease with a little butter..
  5. Divide the mixture between the dishes, fold over or trim any bacon that's sticking out, and cover tightly with greased foil..
  6. Cook in a bain marie for 1½ hours at 170°C / Gas Mark 3. It's cooked when it comes away from the side of the dish and is firm to the touch..
  7. Allow to cool thoroughly, then refrigerate in the dish. Ideally leave it in the fridge for at least 2 days before eating – the flavour improves no end..

While making many get failures, here are a few how-tos you need to pay attention to. There are various ways that need to be considered, such as selecting raw materials. The ingredients used must be good quality and still fresh. Cook utensils and spices must be select clean. For more details, please see how to cook Venison Liver Pate so that get maximum results.

Tips

Action in the kitchen that is usual done by everyone, but not everyone has skill in cooking. Some things we need to pay attention to when cooking produces processed results that are home, what are those?

  1. Determination ingredients Venison Liver, Pork Belly, Large Onion, Garlic, bread Crumbs, Port, Salt and Pepper, Smoked Bacon, will affect the cooking results. Election as many as 8 fresh ingredients will be very good because the content nutrition is still very good.
  2. Utensils the cook used must also match what is being cooked. And it must be noted that the cleanliness of the cooking utensil does not affect the taste and nutritional content.
  3. How to make Venison Liver Pate, includes what ingredients must be processed first and when to add the spices. Watch the steps. First Clean the fine membrane from the liver by slicing just below the surface with a sharp knife and using your fingers to peel it away. Cut out any tough bits of liver. Then, Mince the liver, pork belly and onion – if you prefer a coarser textured pâté (which we think works best for venison) use the coarsest plate on your mincer, otherwise use a medium plate.. Remember, Add all the remaining ingredients, mixing thoroughly but not too vigourously.. Dont forget, Stretch the bacon rashers on the back of a knife and use it to line two 1 litre overproof dishes. If you're not lining the dishes with bacon, grease with a little butter.. Remember, Divide the mixture between the dishes, fold over or trim any bacon that's sticking out, and cover tightly with greased foil.. Remember, Cook in a bain marie for 1½ hours at 170°C / Gas Mark 3. It's cooked when it comes away from the side of the dish and is firm to the touch.. Then, Allow to cool thoroughly, then refrigerate in the dish. Ideally leave it in the fridge for at least 2 days before eating – the flavour improves no end.. After that, This recipe consists of 7 steps. This is done in order to produce processed which has nutritional quality and maturity dishes are maintained without reducing the delicacy of the dishes.

You already know what you need to pay attention to when cooking, right? Try to use and choose the right food ingredients and follow how to make Venison Liver Pate correctly. Good luck … !!!

Read also: chicken satay recipe.

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