Letters
Features
Departments
Photo Gallery
Upland Talk
Upland Links
Upland Gear
Upland Library
Upland Outfitters
Swap & Trade
Submissions
Contact Us
Ad Rates & Specs
Subcription / Donations
Uplanders
Dr. Tim's
Wild Apple
Upland Fly
Wingshooting Theater
On-Point Outfitters
DU Supply
Dogs and Doubles
Knotsmith
Knob Mountain Kennel
Northwinds Enterprises
"Featured in Upland Outfitters"
Sporting Shot
WingWorks
Thunderhead
Sporting Shot
Almost Heaven GSP's
Gun Dog Development
Pointing Dog Journal
Bird Dogs Afield
Uplanders
Uplanders Warehouse
"Featured in Upland Outfitters"
A-10 American
Private Preserve
Outdoorsman's Edge
"Featured in Upland Outfitters"
 Weatherby's -- Experience the Tradition
"Featured in Upland Outfitters"
Upland Journal
Upland Gear
Upland Library Bookstore
Ad Rates & Specs
Find Upland Journal on Facebook
Click to Make a Subscription/Donation
Bulletin Board Guidelines

Search Members Help

» Welcome Guest
[ Log In :: Register ]

 

[ Track This Topic :: Email This Topic :: Print this topic ]

reply to topic new topic new poll
Topic: deer liver pate' or terrine help< Next Oldest | Next Newest >
 Post Number: 1
robp Search for posts by this member.





Group: MEMBER
Location: sunny south minneapolis
Posts: 373
Joined: Sep. 2009
PostIcon Posted on: Nov. 10 2011,7:20  Skip to the next post in this topic.   QUOTE

I got my deer and I couldn't stand to give the heart and the liver to the coyotes. We sliced up the heart while it was still warm and saute'd it with onions- man was that great I couldn't eat it fast enough
I have a very nice liver I would like to make pate' or a terrine maybe both. Any suggestions? its alot of liver for liver and onions for 2 people
Offline
Top of Page Profile Contact Info Send Private Message  
 Post Number: 2
robp Search for posts by this member.





Group: MEMBER
Location: sunny south minneapolis
Posts: 373
Joined: Sep. 2009
PostIcon Posted on: Nov. 25 2011,8:33 Skip to the previous post in this topic.    QUOTE

I made a liver terrine and served it at thanksgiving It came out fantastic.
I couldn't really find an exact pate' recipe  here's what I came up with. Not much different than making meat loaf with the exception being lining the pan with bacon and the water bath bake
I  can't wait to make the  tongues next

VENISON LIVER PATE


VENISON LIVER, SOAKED IN MILK FOR 1 DAY 1 1/2 POUND

GROUND PORK SHOULDER 1 1/2 POUND

CANOLA OIL 3 Tablespoon

SWEET ONION, CHOPPED FINE(LIKE WALLA WALLA) 1   EA

FRESH SAGE, CHOPPED FINE 1 Tablespoon

FRESH THYME, CHOPPED FINE 1 Tablespoon

BREAD CRUMB 1/2   CUP

GARLIC, CHOPPED FINE 2 CLOVE

PISTACHIO, COARSELY CHOPPED 1/2 CUP

NUTMEG 1/8 TSP

GROUND CLOVE 1/8 TSP

CUMIN 1/8 TSP

SALT 1 1/2 TSP

BLACK PEPPER 1 TSP

PORT 1/4 CUP

COGNAC /BRANDY 1/4 CUP

BACON 15-20 PC


PROCEDURE:
1. PREHEAT THE OVEN TO 325 DEGREES
2. CUT A PC OF CARDBOARD THE SIZE OF THE TOP OF THE TERRINE MOLD.  WRAP THE CARDBOARD WITH FOIL.  SET ASIDE FOR LATER.
3. RINSE OFF THE LIVER, CLEAN OUT THE VEINS AND CHOP THE LIVER TO 1/4”
4. COMBINE THE LIVER AND THE PORK.
5. IN A SAUTE PAN, HEAT THE OIL ON MEDIUM HEAT AND SWEAT THE ONION UNTIL TRANSLUCENT, CAREFUL NOT TO BROWN.  COOL TO ROOM TEMP BEFORE ADDING THE COOKED ONION TO THE MEAT.
6. WHEN COOL, ADD THE ONIONS, HERBS, BREADCRUMBS, GARLIC, NUTS, SPICES, SALT AND PEPPER TO THE MEAT. COMBINE THE MIXTURE WELL, DO NOT OVER MIX.
7. LINE A NON REACTIVE TERRINE OR LOAF PAN WITH THE BACON SLICES, OVERLAPPING THE SLICES AND MAKING SURE THE BACON WILL COVER THE TOP OF THE TERRINE.
8. SPOON THE MIXTURE INTO THE TERRINE, TAP THE VESSEL ON THE COUNTER TO RELEASE ANY AIR.  COVER THE TOP OF THE TERRINE WITH OVERHANGING BACON SLICES.
9. COVER THE TERRINE WITH THE LID, OR FOIL, PLACE THE TERRINE INTO A LARGER ROASTING PAN AND SET IT IN THE OVEN.  POUR HOT WATER INTO THE PAN 1/2 WAY UP THE SIDE OF THE TERRINE.
10. COOK FOR 1 1/2-2 HOURS WITH INTERNAL TEMP OF 155 DEGREES.
11. REMOVE THE ROASTING PAN FROM THE OVEN AND REMOVE THE LID… KEEPING THE TERRINE IN THE HOT WATER.
12. TAKE THE FOIL WRAPPED CARDBOARD AND SET IT ONTO THE TERRINE AND TOP WITH A WEIGHT TO COMPRESS THE TERRINE.  LET THIS SIT ON THE COUNTER 2 HOURS.
13. REMOVE THE TERRINE FROM THE ROASTING PAN, LEAVNG THE WEIGHT IN PLACE SET THE TERRINE IN THE COOLER TO CHILL AT LEAST 12 HOURS. IF LEFT FOR 3 DAYS, THE FLAVOURS WILL DEVELOP.
14. TO UNMOLD THE TERRINE, REMOVE THE CARDBOARD, RUN A KNIFE DOWN THE SIDES OF THE TERRINE AND SET THE VESSEL INTO BOILING WATER 1” DEEP FOR 2 MINS.  INVERT IT ONTO A PLATTER
Offline
Top of Page Profile Contact Info Send Private Message  
1 replies since Nov. 10 2011,7:20 < Next Oldest | Next Newest >

[ Track This Topic :: Email This Topic :: Print this topic ]


 
reply to topic new topic new poll



Letters | Features | Departments | Photo Gallery | Upland Talk | Upland Links | Upland Gear
Upland Library | Upland Outfitters | Swap & Trade | Submissions | Contact Us | Home

©2004/05 Upland Journal
Site Designed in Patnership with Insyt New Media