Bowhunting and Recipes for Deer

Description

http://myselfreliance.com/venison-liver-pate-recipe/

I have to admit, liver from wild game or domestic animals is not my favorite meal, but venison liver paté is another story entirely. Paté served on warm bread or on crackers with some old cheese and a

glass of red wine on the side is one of the great pleasures in life.

I like just about any kind of paté, but the recipe below is one of my favourite. Feel free to substitute deer liver with liver from any animal. I have made it successfully with beef, pork, chicken and others, - my favorite is probably duck liver paté

Ingredients

1 pound deer liver, skinned, deveined and cubed in 1" pieces

1 cup buttermilk or milk

1/2 cup salted butter, cubed and divided

2 tablespoons bacon fat

1 cup onion, diced

1/2 cup shallot, green onions or leeks, diced

2 garlic cloves, minced

2 medium button mushrooms, chopped

1/2 tablespoon fresh thyme, chopped

1/2 tablespoon rosemary, chopped

3 juniper berries or 1/2 tablespoon of cedar leaves

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup sherry, brandy or cognac

Instructions

Soak the skinned and cubed liver in salt brine for a few hours, or overnight if possible. This will remove most of the blood from the liver.

Drain, and soak liver cubes in milk or buttermilk for a minimum of one hour.

Drain the liver and pat dry.

In a large skillet, over medium heat, melt 4 tablespoons of butter and two tablespoons of bacon fat. Add the onions, mushrooms and leeks and cook until soft, about 5 minutes. Add the garlic and cook another 60 seconds.

Add the liver, thyme, rosemary, juniper berries, salt and pepper. Cook until the livers are browned on the outside and still slightly pink on the inside, 3 to 5 minutes. Add the sherry and cook until most of the liquid is evaporated.

Let cool. Add liver mixture and the remaining, butter pieces, softened, and pulse to blend. Add more salt and pepper to taste, if needed. Pack paté into ramekins, cover with plastic wrap and refrigerate for at least hours. Alternatively, place in a larger ramekin or oven safe dish, sprinkle cheese on top and broil until cheese is melted.

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Video Transcription

was a clear and cold December morning in Ontario Canada a good day for deer hunting

shortly after climbing into my tree stand a young doe presented a 20-yard broadside shot a watch from my stand as she took her last breath sat in silence for a few minutes out of respect considering his brief but profound interaction between predator and prey and thankful for the role we each played in the circle of life a few inches of fresh snow made removing the deer from the forest easy the temperature for the next few days would be ideal for curing the carcass to ensure the best quality meat I would hang the carcass for the next five to seven days depending on the temperature but first I had to remove the hide the tendons and the brain for tanning I left the entrails in the forest but for tonight's dinner my family and I would be enjoying liver pate and fried heart here's my favorite liver recipe first trim the outer membrane and veins from one deer liver or liver from any other kind of animal cut the liver into 1-inch cubes in sulk in milk or buttermilk for at least one hour collect about two tablespoons of bacon grease and add two or three more tablespoons of butter to the pan clean the liver and dry it off with a paper towel then dice up one medium onion 2 garlic cloves and about a quarter cup of shallots or leeks cook on medium heat for about five minutes until the onions are soft or often add a couple of diced mushrooms at this stage as well add 1 tablespoon each of rosemary and thyme 3 juniper berries and 1 sage leaf or cedar leaf add one teaspoon each of salt and pepper then toss the liver into the pan and cook on medium heat for about five minutes or until lightly browned on the outside you want to leave a little bit rare on the inside add about 1/4 cup of sherry brandy

cognac or red wine and another quarter cup of butter at this stage and simmer that on low heat for another 5 minutes remove it from the heat afterwards and let it cool for about 30 minutes it's best to do this in a food processor but we don't have one so you can puree the liver mixture in a grinder or blender until finely textured instead give it a taste if you prefer a little bit more salt or pepper just add that or if it's too thick add some more alcohol and put it in a fridge to cool for about 3 hours or you can just warm it up at this stage melt some cheese on top and then just serve it on bread or crackers