Venison Pate
Ingredients
- 4 1/2 cups milk
- 4 ounces pork liver ⓘ
- 1 1/2 cups bread (sourdough or white) ⓘ
- 2 tablespoons canola oil
- 1/4 cup shallots, minced ⓘ
- 2 cloves garlic, minced
- 1/4 cup brandy ⓘ
- 2 eggs ⓘ
- 1 pound ground venison ⓘ
- 4 ounces ground veal ⓘ
- 3/4 cup dried cherries ⓘ
- 3/4 cup pistachios, toasted ⓘ
- 1 1/2 tablespoons ginger powder ⓘ
- 1 teaspoon ground allspice ⓘ
- 1/4 teaspoon pink salt
- 2 tablespoons kosher salt ⓘ
- 1 teaspoon ground black pepper ⓘ
- Mustard, for serving ⓘ
Instructions
- The night before, use 4 cups milk to soak the butchered livers.
- In a small container, cover the bread with the remaining milk and soak for a minimum of 30 minutes.
- Drain, dry, salt and pepper the livers.
- Preheat a saute pan to the point where oil smokes slightly on contact.
- Add the canola oil and livers to the pan and brown both sides lightly.
- Remove to drain and cool.
- Let the pan cool slightly, and then add the shallots and garlic.
- Gently sweat until translucent.
- Add the brandy, cook off the alcohol set aside.
- Squeeze the bread to remove excess milk.
- Place the bread in a food processor.
- Add the livers, shallots and garlic, any liquid and scrapings from the pan and the eggs.
- Pulse until the contents are still chunky, but relatively consistent.
- In large mixing bowl, combine the venison, veal, dried cherries, pistachios, ginger powder, allspice, pink salt, kosher salt and pepper, as well as the contents of the food processor.
- Mix well with hands.
- Place a small amount of the mixture in plastic wrap, twisting to form a water-tight ball.
- Drop in simmering water until cooked through.
- Cool in ice water, and taste for seasoning.
- Adjust seasoning as necessary.
- Preheat the oven to 325 degrees F.
- Line a pate mold (or small bread pan) with plastic wrap.
- Fill with the pate mix, seal the top with plastic wrap and cover with foil.
- Fill a larger cake pan with boiling water to roughly 1 1 1/2 inches.
- Place the pate in the water bath.
- Cook to an internal temperature of 165 degrees F, about 1 hour.
- Remove the foil and place an equal size pan or lid over the top of the pate and add weight (soup cans, brick, etc...) to help compress the pate.
- Place in the refrigerator overnight.
- Slice 1/4-inch to 1/2-inch-thick slices and serve with mustard and crusty bread.
- This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
- The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Nutrition & Diet Analysis (per serving)
1020
kcal
51% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Egg
Wheat/Gluten
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).