Venison/Pork Country Pate'......................
Last year a good friend gave me a Venison Liver. I attempted to make a Pate' and failed miserably......my mistake was trusting a recipe I found online. It used cognac, and I think the proportions were way off. My friend just harvested a nice Virginia Doe yesterday and the Liver and heart are mine.
Going to add a bit of ground Venison as well as some ground Pork Butt for some fat.
Planning on two batches. One with nothing but Pepper, and a little ground Thyme and White Wine....1LB of liver, 1LB ground Venison, 1/2LB Pork and a little homemade cure.
The other batch, Herbes De Provence, 1/2LB Venison liver, 1/2LB Pork liver, 1/2LB ground Venison, a couple Tablespoons Cognac, and a few Pistachios, and a little homemade cure..
The liver will be processed until smooth and then the Herbs and alcohol added, then all mixed together with the ground meats. One batch will be cooked in six small loaf pans, the other in a larger loaf pan in a Bain marie in a 300-325 oven for a couple hours..
Looking for critics of my recipes.....picking up the offal this afternoon! Will post pictures.
The heart will be grilled rare this evening for dinner!