Venison Pate Recipe

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Venison Pate
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Ingredients
19
Count
Nutrition
227
Calories
Total time
135
Minutes
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Ingredients:

Directions:

  1. The night before, use 4 cups milk to soak the butchered livers.
  2. In a small container, cover the bread with the remaining milk and soak for a minimum of 30 minutes.
  3. Drain, dry, salt and pepper the livers.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Adjust seasoning as necessary.
  10. Preheat the oven to 325 degrees F.
  11. 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.
  12. 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.
  13. 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.
  14. Slice 1/4-inch to 1/2-inch-thick slices and serve with mustard and crusty bread.
  15. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 226.95 Kcal (950 kJ)
Calories from fat 82.1 Kcal
% Daily Value*
Total Fat 9.12g 14%
Cholesterol 48.09mg 16%
Sodium 464.08mg 19%
Potassium 288.79mg 6%
Total Carbs 18.02g 6%
Sugars 6.48g 26%
Dietary Fiber 3.05g 12%
Protein 16.24g 32%
Vitamin C 1.5mg 2%
Vitamin A 0.4mg 13%
Iron 3.4mg 19%
Calcium 269.4mg 27%
Amount Per 100 g
Calories 132.15 Kcal (553 kJ)
Calories from fat 47.8 Kcal
% Daily Value*
Total Fat 5.31g 14%
Cholesterol 28mg 16%
Sodium 270.23mg 19%
Potassium 168.16mg 6%
Total Carbs 10.49g 6%
Sugars 3.77g 26%
Dietary Fiber 1.78g 12%
Protein 9.45g 32%
Vitamin C 0.9mg 2%
Vitamin A 0.2mg 13%
Iron 2mg 19%
Calcium 156.8mg 27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.7
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free

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