  Venison Liver Pate1 lb. venison liver1/2 brandy Two strips of bacon 1/2 c. minced onions 1 tsp. minced garlic 2 tsp. Kosher salt 1 tsp. cracked black pepper 1 tsp. sugar 1/2 c. heavy cream Method: Remove all skin from the liver and cut into 1-inch cubes. Combine the liver and brandy and let marinate overnight. Dice bacon, render fat, add onions and ga and cook until bacon is crisp and onions are translucent. Place bacon and onion miniature into a food processor and process until smooth. Add liver and brandy, and continue to process until smooth. Add salt, pepper, sugar and cream. Place this mixture into a small loaf pan and bake in a water bath at 350 degrees for approximately 45 minutes to an hour or until the internal temperature reaches 160 degrees. Let cool and utilize as a spread on toast. If pate is too firm, place it in the food processor and puree. Yields approximately 1 pound. |