Venison Liver Pate with Bay Leaves
Venison Liver Pâté with Bay Leaves is a rich and flavorful spread that is perfect for appetizers or snacks. The venison liver is cooked until tender and then combined with sautéed vegetables, fresh parsley, bay leaves, salt, and pepper. The mixture is then puréed until smooth and refrigerated for at least 2 hours before serving. This gives the flavors time to meld and develop. The result is a creamy and delicious pâté that is sure to please everyone at your table.
Venison Liver Pâté with Bay Leaves is a dish that has been enjoyed for centuries. It is believed to have originated in Europe, where it was a popular way to use up leftover venison. The pâté was often made with other ingredients such as pork liver, bacon, and spices. Over time, the recipe evolved to include the use of bay leaves, which give the pâté a distinctive flavor. Today, Venison Liver Pâté with Bay Leaves is still a popular dish in many parts of the world. It is often served as an appetizer or snack, and it can also be used as a filling for sandwiches or wraps.
Venison Liver Pate with Bay Leaves Venison Liver Pate with Bay Leaves Venison Liver Pate with Bay Leaves Venison Liver Pate with Bay Leaves
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 pound venison liver
  • 1/2 cup butter
  • 1/2 cup chopped onion
  • 1/4 cup chopped celery
  • 1/4 cup chopped carrots
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon dried bay leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet, melt butter over medium heat.
  3. Add onion, celery, and carrots to the skillet and cook until softened.
  4. Add liver to the skillet and cook until browned on all sides.
  5. Place liver and vegetables in a food processor and pulse until smooth.
  6. Add parsley, bay leaves, salt, and pepper to the food processor and pulse until combined.
  7. Pour pate into a serving dish and refrigerate for at least 2 hours before serving.
Why It Works
  • The combination of venison liver, vegetables, and bay leaves creates a rich and flavorful pâté.
  • Cooking the liver until tender ensures that it is not tough or chewy.
  • Puréeing the mixture until smooth creates a creamy and spreadable pâté.
  • Refrigerating the pâté for at least 2 hours allows the flavors to meld and develop.