Folks on Facebook were recently amused by my first ever road kill haul. A friend witnessed a deer getting hit by a car, it died instantly and he called us to see if we wanted it. Err, yes please!
My emergency contact for all things dead and meat related is Billy over at the Kill and Cure blog. He told me to paunch it immediately so the meat wouldn’t become tainted.
Removing the engine also left us with a big old pile of liver (bearing in mind I’m more used to seeing chicken or duck liver, this thing was HUGE!) I deftly passed the liver over to Mum, who rustled up this Venison pate. This is her recipe…
Venison Liver Pate
- 1 lb Fresh Venison Liver
- Butter for frying and adding to pate
- 1 onion chopped
- 3-4 garlic cloves minced
- 2 bay leaves
- 1 teaspoon freshly ground black pepper
- 1 teaspoon mixed herbs sage or thyme are perfect
- 4 tablespoon Calvados or port
- Few springs of fresh parsley finely chopped
Sauté the onion in a little butter
Add garlic and cook for a minute or so
Add the bay leaves, black pepper, herbs and Calvados and cook until the meat is still a bit pink in the middle and most of them liquid has evaporated
Remove the bay leaves and blend the meat mixture in a food processor with a few knobs of butter and the parsley
Taste, adding more butter if you find the taste too strong, or salt/pepper as necessary
Cover with clingfilm and chill in the fridge
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
Personally, I’ve discovered I don’t like venison pate (please don’t tell Mum!), it is way too ‘gamey’ for my taste, but she adores it, and says this is a great and really easy recipe. If you try it, I hope you like it too!
Edited to add; Fiona wrote in to say, soak venison in milk before using to remove the strong gamey flavour. Thanks Fiona!