Venison Pate - Made Wild Exmoor Red Deer Liver

Venison Pate - made with wild Exmoor Red Deer liver.

Ingredients:

Red Deer Liver - coarsely ground. I used a blender.

An equal amount of coarsely ground shoulder of pork. The butcher ground the shoulder pork up for me.

Local home cured and smoked streaky bacon. This was cured and smoked by my local butcher.

One small onion. Pan fried in butter until translucent.

A couple of cloves of garlic finely chopped.

Chopped Sage and Tyme.

Sea Salt and coarsely ground black pepper.

A handful of breadcrumbs. This is important to keep the pate moist.

A small glug of good red wine, I used Rioja or port.

Mix the incredients in a large bowl thoroughly by hand.

Line a pate dish or loaf tin with the streaky bacon. Layer the bacon over the top of the pate.

Cook in a Bain Marie (a dish with some water in it) for 1.5 hours in the oven on a medium heat.

It's ready. Cool and serve.

The ingredients for the venison pate. Red Deer Liver (any species of deer is fine). Home cured and smoked streaky bacon. Coarsely ground pork shoulder. Sage and Tyme. Garlic Bread crumbs and a small onion are also needed. Red wine or port can be added as a option.

The ingredients for the venison pate either coarsely ground or chopped.

The ingredients for the venison pate are then mixed in a large bowl.

A pate dish, cake or loaf tin are then lined with the streaky bacon. The ingredients for the venison pate are then added.

The streaky bacon is then folded over the venison pate.

Cook the venison pate in a Bain Marie in the oven for 1.5 hours on a medium heat. Let it cool. Refrigerate, turn it out and serve with crusty bread.

The finished product. Venison Pate made with wild Exmoor Red Deer liver.