I love livers and hearts. I hoard them every year. Deer livers, antelope livers, elk livers, you name it, I always save them. This recipe is one of the reasons I do. There is more to it than just liver and onions. This recipe is easy to make, (you do need a food processor), and man is it GOOD! This will work with any liver, and if you are looking to do something extraordinary with that liver that is in your freezer, this is it.
- 1 pound of venison liver, cleaned, skinned, and cut into pieces about ½” wide
- 1 cup of milk
- ½ cup (1stick) unsalted butter, cut into cubes and divided in half
- 2 tablespoons truffle oil
- 3 slices of bacon
- 1 cup chopped sweet onion
- ¼ cup chopped shallot
- 1 tablespoon chopped garlic
- ½ pound chopped mushrooms
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- 2 bay leaves
- ¼ teaspoon dried thyme
- ¼ cup port
- ½ cup chopped parsley
- ½ cup heavy whipping cream
Skin the venison liver and remove the tubes and ventricles. Slice the liver in sections ½ inch thick to cook evenly. Marinate the liver in the milk overnight in the refrigerator. Remove the liver from the milk and drain.
In a large skillet, melt half the butter with one tablespoon of truffle oil over medium-high heat. Add the bacon and cook until it browns. Remove the bacon from the pan and nibble on it as you concoct this tasty treat. Toss in the onions and shallots and cook until soft, about 3-4 minutes.
Add the garlic and the mushrooms and cook another 2 minutes. Add the liver, salt, pepper, thyme, and bay leaves. Sauté until the liver is browned on the outside (about 5 minutes). Pour in the port and sauté another 2 minutes. Do not overcook. The liver should still be slightly pink on the inside. Remove from heat, discard bay leaves, and let cool.
Puree the liver mixture in a food processor with the parsley and the cream. Add the remaining butter pieces, (they should be soft by now), and the final tablespoon of truffle oil. Pulse the processor to incorporate the butter and blend to achieve the final texture desired. Salt and pepper to taste if needed.
Spoon the mixture into small bowls or ramekins, and refrigerate overnight to let the flavors develop. Spread over French bread or crackers and serve with mixed cheeses. Oh yeah baby!
I have paired this Venison liver pate recipe with a Cass Mourvedre available at Wildgamewine.com. The pate and the Mourvedre really go well together. This recipe is made to go with wine. See our full selection of fine wines paired with game meat available at Wild Game Wine.