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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This pate recipe is basic. Done originally with chicken but has been converted to venison, rabbit, goose. Gluten Free. Served in individual hand made mousse pots (about 3 x 3 ) and 160g average product weight. Ingredients:
1lb (500g) livers |
2 tblspns butter |
3 clobes crushed garlic |
1 large onion, chopped finely |
1lb (500g) chopped meat to match livers (eg venison to venison livers, etc) |
additional 3 tblspns butter for frying |
2 tblspns brandy |
2 tblspns port |
pepper and salt |
pinch of thyme |
grated orange rind |
3 tblspns melted butter (for sealing) |
earthenware dish for storage |
Directions:
1. Cook garlic and chopped onions in butter for 2 mins in heavy pan
2. Add chopped meat and saute for 10 mins
3. Remove whole contents to separate bowl
4. Cook livers in butter in same pan for about 5 mins
5. Add livers to meat mixture which has been stored in separate bowl
6. Pour brandy and port into pan juices, let bubble, then turn off heat after few seconds
7. Add pinch thyme, black pepper, salt and orange rint to pan
8. Pour this mixture over the livers and meat in the separate bowl
9. Push through a moulimill or meat grinder, then mix with a wooden spoon
10. Place in an earthenware dish and melt 2 ozs butter over it to seal
11. Let it stand in refrigerator for at least 2 days before serving to mature
12. Will keep well for up to 4 weeks refrigerated at or below 5°C without being opened
13. Once the butter seal is broken, eat within 2 days, still stored at or below 5°C and covered with cling/plastic film or resealed with more melted butter.
14. ENJOY
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