Venison Liver Pate.


  • 14oz venison liver.

  • 7oz belly pork.

  • 1 pint milk.

  • Ground nutmeg – to taste.

  • 8 peppercorns.

  • 2 sprigs thyme.

  • 2 bay leaves.

  • 1 shallot or small onion.

  • 3oz flour.

  • 3oz butter.

  • 3 teaspoons salt – Maldon sea salt is good.

  • A little anchovy essence, to taste.

  • 2 cloves garlic.

  • Bacon rashers.


  1. Mince liver and pork together.

  2. Infuse nutmeg, thyme, peppercorns, bay leaves and shallot in milk for an hour.

  3. Use the strained milk to make a white sauce, using flour and butter for the roux.

  4. On a board, crush together salt and garlic and then mix with anchovy essence.

  5. Mix together with a fork the white sauce, liver, pork, salt, garlic and anchovy mix.

  6. If a smoother pate is required, use a blender.

  7. Line the greased pate bowl with stretched bacon rashers.

  8. Leave an overhang of bacon to one side of the dish and and fill with the mixture.

  9. Bring the overhang across the top of the mixture.

  10. Cover with greaseproof paper and foil.

  11. Put into a dish of boiling water (to about half way up the pate dish) and cook at 190C/375F/gas mark 5 for 1½ hours.

  12. Allow to cool before removing from pate dish.

This is a customer’s old family recipe – it tastes great. If you would like to order some venison liver please send us an email.