Venison recipes

[7LRM]

Wow!
I will forward this to my wife and thank you for all!

 

[Q_Sertorius]

I decided to try to recreate my mom’s venison pate recipe after getting an 18-month old meat buck the other day. In our experience, older bucks’ livers don’t tend to taste as good. If someone accidentally shoots a 6-month old, they taste the best.

Venison heart (1)
Venison liver (1)

Soak in cold salt water for 12-24 hours. Discard water.

Cut off large blood vessels at top of heart and liver.

Boil in salt water until thoroughly cooked.

Cut into chunks.

Put into food processor with sharp blade. Set it to high. Gradually add:
1 cup whole milk
1/2 cup good cognac or brandy (I used Remy Martin)
1/4 cup Madeira, Sherry, or Port
A lot of fresh ground black pepper (at least 2 tsp)
1 tbsp salt (and more to taste if desired)
1 tsp nutmeg
1 tsp ginger

When thoroughly chopped and mixed, taste it. Add more of whatever you think it needs.

Pour into a bowl and refrigerate until cold. Serve with crackers or toast.