25/07/2026
Venison Liver Pate
If you've put in the effort and had a successful hunt, you'll want to try and utilise every part of the animal. Check out this great Venison Liver Pate recipe from ADA Sydney Member Phil.
Easy recipe, delicious results.
***
Tools:
- Deep frypan
- Blender/food processor
- Deep baking tin
Ingredients:
- Any liver - this was one from a young doe I shot in a State Forest last month. NOTE: last batch I made was just as good using a pig liver (frozen for 12 months) from a young boar i shot in Coolangubra State Forest. No prep/soaking, just a quick rinse and chop the big arteries out.
- Some celery (few sticks for one deer liver) - I didn't have any so used some spinach here, who cares
- Some carrot (I used 2 small ones)
- Some onion (I used 3 small ones)
- Some bacon (I used 4 slices)
- Some cream/butter (I used 300ml thickened cream here - just some dairy fat, whatever)
- Some eggs (why not, probably helps it set if you want a fancy loaf)
- Some oil (I used olive to fry everything)
- Some port/w**e/brandy who cares (a cup or so - mainly to smash while making it, but goes ok in the pan)
Method:
1. Chop solid things into small cubes and put it in a deep pan/wok on medium heat with bit of oil, onions, carrot, celery, bacon, liver (whatever it's all getting blitzed anyway).
2. Stir and cook until carrots get soft
3. Deglaze with w**e, a cup of whatever you're drinking - that should dissolve any stuff off the bottom of pan. Cook a few minutes until it's all combined.
4. Turn heat off, leave until it's cooled down enough to hold the pan in your hands (so you don't melt the blender)
5. Pour/scrape straight into a blender/food processor, and whoop the heck out of it - pour in a bunch of dairy fat (cream or butter, whatever) while it's hammering.
6. Blend in a few eggs too - Pour/scrape into baking dish, cover with foil and bake for a few hours at ~180. You can cut out baking paper for the bottom if you want it to flop out like a loaf, but I just mush it into a container after baking anyway).
(TIP: If you're fancy like, put the baking dish in a water bath so it doesn't burn on the sides, but I think the burnt bits taste great)
7. Refrigerate and consume within a few days, spread thick on lightly toasted fresh bread makes me froth at the mouth
Recipe inspiration from the Americans over at outdoorlife.com - https://www.youtube.com/watch?v=sLqVxQIf530
