Jump to content



Sign in to follow this  
oneshot

Deer Liver Pate'

Recommended Posts

Modified Pate', with a jewish touch...

Cut large veins away from liver, super finely chop white onions/celery/carrots with salt/black pepper/thyme and saute till onions go translucent. gently simmer liver in beef broth till just pink in the middle,save the broth to thin-out the final mixture, cut liver into small pieces and add to veggies and saute till carrots are soft, run through a blender/food processor till fully ground-up...

use reserved broth to thin/smooth-out mix...

Add a hard-boiled egg and finely chopped Ital. parsley...

Better the next day, over salt-crackers or made into sammich's...

Takes about 30-40mins total time, has NO liver taste, very mild flavour...

Enjoy...

 

Did'nt take a photo, cause well... it does kinda look like what a child would leave in their diapers...hahaha

  • Like 1

Share this post


Link to post
Share on other sites

Awsome man love this dish, used to make mine with fresh sage and rosemary but very similar.

I made some of dads elk liver with onions fried and it was not too good !!!

Share this post


Link to post
Share on other sites

No one makes a gun big enough to force me to put liver in my mouth. No matter who prepares it, it tastes gawd-awful!

 

I feel the same way about doves. They taste like liver, too.

 

Bill Quimby

  • Like 3

Share this post


Link to post
Share on other sites

People who take wild meat and sauce it, mix it and screw it up so that it tastes not like wild game should go hunt in the grocery store. You just wasted, ruined perfectly good meat.

Share this post


Link to post
Share on other sites

People who take wild meat and sauce it, mix it and screw it up so that it tastes not like wild game should go hunt in the grocery store. You just wasted, ruined perfectly good meat.

???

The only thing added ito this pate' is salt/pepper/onion/celery/carrots, chopped hard-boiled egg...

The 'traditional" pate' has bacon fat added, which over-whelms this simple dish...

Share this post


Link to post
Share on other sites

People who take wild meat and sauce it, mix it and screw it up so that it tastes not like wild game should go hunt in the grocery store. You just wasted, ruined perfectly good meat.

Lol, What?

Share this post


Link to post
Share on other sites

Never have liver left over after frying with onions the night of the kill. As for doves, I make a cajun roux and cook in cast iron skillet, served with dirty rice.

  • Like 1

Share this post


Link to post
Share on other sites
Guest
You are commenting as a guest. If you have an account, please sign in.
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
Sign in to follow this  

×