How to Prepare Speedy Venison Liver Pate

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Before you jump to Venison Liver Pate recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money Inside the Kitchen.

Until fairly recently anyone who expressed concern about the wreckage of the environment raised skeptical eyebrows. That has fully changed now, since we all appear to have an awareness that the planet is having problems, and we all have a part to play in fixing it. The experts are agreed that we are not able to adjust things for the better without everyone's active participation. These types of changes need to start happening, and each individual family needs to become more environmentally friendly. The kitchen area is a good place to start saving energy by going more green.

Refrigerators and freezers use a lot of electricity, particularly if they are not running as economically as they should. In case you can get a new one, they use about 60% less than the old models that happen to be more than ten years old. The right temperature settings for your fridge and freezer, whereby you'll be saving energy and optimising the preservation of food, is 37F as well as 0F. You can certainly reduce how often the motor has to run by regularly cleaning the condenser, which will save on electricity.

As you can see, there are lots of little things that you can do to save energy, and save money, in the kitchen alone. Environmentally friendly living just isn't that hard. Mostly, all it takes is a bit of common sense.

We hope you got benefit from reading it, now let's go back to venison liver pate recipe. To cook venison liver pate you only need 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to cook Venison Liver Pate:

1. Get 500 g of Venison Liver.
2. You need 250 g of Pork Belly.
3. Prepare 1 of Large Onion.
4. Provide 2 cloves of Garlic.
5. Take 65 g of bread Crumbs.
6. Get 75 ml of Port.
7. Prepare of Salt and Pepper.
8. Take 12 Rashers of Smoked Bacon.

Steps to make Venison Liver Pate:

1. Clean the fine membrane from the liver by slicing just below the surface with a sharp knife and using your fingers to peel it away. Cut out any tough bits of liver.
2. Mince the liver, pork belly and onion - if you prefer a coarser textured pâté (which we think works best for venison) use the coarsest plate on your mincer, otherwise use a medium plate..
3. Add all the remaining ingredients, mixing thoroughly but not too vigourously..
4. Stretch the bacon rashers on the back of a knife and use it to line two 1 litre overproof dishes. If you're not lining the dishes with bacon, grease with a little butter..
5. Divide the mixture between the dishes, fold over or trim any bacon that's sticking out, and cover tightly with greased foil..
6. Cook in a bain marie for 1½ hours at 170°C / Gas Mark 3. It's cooked when it comes away from the side of the dish and is firm to the touch..
7. Allow to cool thoroughly, then refrigerate in the dish. Ideally leave it in the fridge for at least 2 days before eating - the flavour improves no end..

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