Deer Liver Pâté



Rick isn't a big fan of liver, but he'll eat this. I think it all depends on how you prepare it. Dress up liver a bit, and this under-appreciated organ turns into something completely different.

Deer liver is considerably darker in color and stronger-tasting than chicken, goose, duck or pork liver. I'm not sure how deer liver compares to beef, because I've never had it, but if you don't like liver at all, this dish will not convince you otherwise.

If, however, you do enjoy liver, then I encourage you to try deer liver pâté. I see it as an additional opportunity to appreciate a revered game animal and to let as little go to waste as possible. 

But fair warning, deer liver is strong. It can be an acquired taste, especially if the liver isn't super, duper fresh– like so fresh it came out of the animal just hours ago. That's not feasible for many hunters, who have to haul their meat out, travel and process before they could even get into the kitchen.

But if possible, keep in mind that deer liver is best eaten when it's still rusty or brick red. Once it turns purple and blue, which happens quickly, that metallic, bloody flavor sets in. I don't think I've worked with liver that is as saturated in blood as venison. Rinse, rinse and rinse! The buttermilk soak will also help. 

This pâté recipe calls for venison liver only, but I think one of our next projects should be developing a recipe that is cut with chicken liver– something more mild and a little fatty to take off the edge. 

Spread this pâté on crackers, use it as a condiment in sandwiches, or serve it with capers, jellies and jams. I love it with buttery crackers or crostini and a dollop of boysenberry preserve on top. 


Servings: 16-20 ounces 
Prep and Cooking Time: 2 hours
Set time: 3 hours (in refrigerator)
Ingredients:
- 1 venison liver (about 1.5 lb)
- buttermilk (for soaking liver)
- 1 1/2 tsp. of juniper berries, finely crushed
- 2 tbs. of shallots, chopped
- 1/4 cup of onion, chopped
- 2 cloves of garlic, sliced
- 2 tbs. of unsalted butter
- 1/3 cup of brandy (plus extra in case if mixture is too dry)
- 1/4 cup of whipping cream (plus extra)
- 1/8 tsp. each of ground nutmeg, cinnamon, coriander, cloves and cracked black pepper
- 1 tsp. of fresh thyme
- 2 tsp. of fresh rosemary, roughly chopped
- 1/2 cup of melted unsalted butter
- kosher salt, to taste


For those who don't hunt, this is what a deer liver looks like. It was red fresh out of the deer, but after spending a few days in an ice chest, some of the blood has oxidized, turning the liver rather dark. 
1. Remove any veins, dark spots and tough outer film from the liver. Cut into 1/2- inch pieces. Run under cold water to wash as much blood away as possible. 

See? What'd I tell you about it looking like a murder scene? 
Then, put the pieces in a ziplock bag. Submerge with buttermilk and refrigerate for at least one hour. 
After the hour, drain the liver and discard buttermilk. Rinse under cold water. Dab dry with paper towels. Set aside.
2. Melt 2 tbs. of butter over medium heat in a sauté pan. 
When butter stops foaming, sauté liver, shallots, onion, garlic, rosemary and thyme until livers are just stiffened but still rosy inside. About 5-8 minutes. Slice one open to test.
Then mix in ground juniper berries, nutmeg, cinnamon, coriander, cloves and cracked pepper. Take off heat. 
3. In a small saucepan, reduce 1/3 cup of brandy to 3 tablespoons. 
In a food processor, combine liver mixture, reduced brandy and whipping cream. Blend until smooth. Then pour in 1/2 cup of melted butter and blend to combine.  If it's too thick, add more brandy(no need to reduce) and/or whipping cream. 

Hey Jamba Juice, we have a new smoothie idea for you!
4. Place a bowl underneath a fine mesh sieve. Pour liver mixture into the sieve. With a spatula, push and scrape the mixture through the sieve. This helps to get rid of stray rosemary bits to make your paté smooth. 

Add salt and pepper, to taste.
5. Pack the pâté into any jars or containers you like. Then chill for at least 3 hours. 

**Note: Since making this, we learned that packing the jars as best you can with no air bubbles (unlike the photo) will help to prevent early spoilage. Sealing the tops with melted butter will also help keep air out.**
You can also give them as gifts. Just tie a bow around it. Bring paté to Christmas dinner instead fruit cake this year... ;-)

We hope you enjoy this recipe! 

Comments

  1. I'd like to try your recipe as pate is the name of my favorite sandwich which goes by the same name. Just for Rick I'm including a link to a fermented elk sausage we made from elk and I blogged about. Packs well for hikes and tastes great on crackers he he. http://laobumpkin.blogspot.com/2011/12/mum-fermented-elk-liver-sausage.html
    I would also mention that it's important when harvesting the liver from the gut pile to avoid cutting the small green gall bladder attached or just above the liver. It will taint the meat with the taste from the bile.

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    Replies
    1. Deer don't have a gall bladder don't know why but they don't birds and pigs do though

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    2. Jake, you're right, I just looked it up. I've been carefully cutting the place where the liver is connected, off. Including a small greenish piece that must be something else. I will now worry less.

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  2. How long will this pate keep in the fridge? I would expect not much more than a week? Perhaps someone could email me? Thanks.

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    Replies
    1. Hi Bea,

      Thank you for your comment. The pate will last about a week in the fridge. I've heard of people pouring lard or clarified butter on top to seal, which is supposed to make it last up to a month, or freezing. But we have not tried these two methods ourselves. Good luck! Thanks for checking out our blog.

      Thanks,
      Rick and Jen

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  3. Do you think it would be possible to can the pate in jars? It would be a great addition to my food storage.

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    Replies
    1. Hi Jasmin. Thanks for visiting our page. As for canning pate at home, I'm not sure. I don't know what the hot canning process would do to the pate. If you decide to try, please let us know how it turns out. Thanks!

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  4. Would you also recommend this recipe for elk liver?

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    Replies
    1. Yes, elk liver should work. Though, you may want to cut down on the portion of liver. Being much bigger than deer, we imagine its liver to be much larger.

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  5. This is a lot like how I prepare pork liver pate except for some of the spices used - having raised hogs we have a lot more pork liver on hand than any deer liver. It's definitely a way to get people to eat liver who normally claim to hate it! Bookmarking this one for sure for future use. Love your recipes!

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    Replies
    1. I eat canned pork liver a lot with pickles and French baguette. Never had the chance to make it myself-- I don't think I've ever seen pork liver at the store before. Never had the chance to keep any animals. Chicken liver is also awesome! Thanks for following us!

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