Venison Pate Recipe

Recipe courtesy of Ben Sheagren, Hopleaf Bar

• Level: Intermediate
• Yield: About 15 servings, approximately 2 ounces each
• Nutritional Information Per Serving (of 15 servings):
  • Calories: 227
  • Total Fat: 10 g
  • Saturated Fat: 3 g
  • Carbohydrates: 17 g
  • Dietary Fiber: 1 g
  • Sugar: 10 g
  • Protein: 15 g
  • Cholesterol: 61 mg
  • Sodium: 367 mg
• Total Time: 1 day, 2 hours 15 minutes
• Preparation Time: 1 hour
• Resting Time: 1 day
• Cooking Time: 1 hour 15 minutes

Ingredients

• 4 1/2 cups milk
• 4 ounces pork liver
• 1 1/2 cups bread (white or sourdough)
• 2 tablespoons canola oil
• 1/4 cup shallots, finely chopped
• 2 cloves garlic, minced
• 1/4 cup brandy
• 2 eggs
• 1 pound ground venison
• 4 ounces ground veal
• 3/4 cup dried cherries
• 3/4 cup toasted pistachios
• 1 1/2 tablespoons ground ginger
• 1 teaspoon ground allspice
• 1/4 teaspoon pink salt
• 2 tablespoons kosher salt
• 1 teaspoon freshly ground black pepper
• Mustard, for serving
• Crusty bread, for serving

Tools Needed

• Pt mold or small bread pan

Instructions

1. Plan ahead for flavor: The evening before, soak the pork liver in 4 cups of milk to tenderize and mellow its taste.
2. Prep the bread: In a small bowl, cover the bread with the remaining milk and soak for at least 30 minutesthis creates a moist binder that elevates the texture.
3. Season the livers: Drain and pat dry the livers, then season generously with salt and pepper.
4. Brown for depth: Heat a saut pan until the canola oil just starts to smoke. Add the livers and lightly brown on both sides for rich, caramelized notes. Remove and cool on paper towels.
5. Build the base: Let the pan cool slightly; add shallots and garlic, cooking gently until translucent. Pour in brandy and reduce to cook off the alcohol, infusing bold aromaset aside.
6. Blend smooth: Squeeze excess milk from the soaked bread and pulse in a food processor with browned livers, shallot mixture (including pan drippings), and eggs until chunky yet even.
7. Mix masterfully: In a large bowl, combine ground venison, veal, dried cherries, toasted pistachios, ginger, allspice, pink salt, kosher salt, and black pepper. Fold in the processor mixture by hand for perfect integration.
8. Test your masterpiece: Shape a small ball of mixture, wrap tightly in plastic, poach in simmering water until cooked, chill in ice water, and taste. Adjust seasonings to perfection.
9. Bake to bliss: Preheat oven to 325F (163C). Line pt mold or small bread pan with plastic wrap, pack in mixture, cover tightly with wrap and foil.
10. Bain-marie magic: Place mold in a larger pan with 1 to 1 1/2 inches boiling water. Bake until internal temperature hits 165F (74C), about 1 hour.
11. Press for elegance: Remove foil, top with a same-sized pan or lid, weight down (soup cans or brick), and refrigerate overnight to set beautifully.
12. Serve with flair: Unmold, slice 1/4 to 1/2 inch thick, and pair with zesty mustard and crusty bread. Delight in every luxurious bite!

Chef's Note: This pro-level recipe from Ben Sheagren dazzles with gamey venison, tart cherries, and warm spicesideal for impressing at your next gathering. Untested in home kitchens; adventure awaits!