At Christmas its nice to have paté and crackers. Paté is really easy to make and once you get the hang of it you can add extras to make it more special.
Ingredients:
- 250g Venison liver
- 1 Leek
- 1 Clove garlic
- 30g Butter
- 1tsp mixed dry herbs
- Cranberries (handful)
- Port
Method:
- Chop the leek and garlic and fry in half of the butter
- Add the liver to the pan and cook through.
- Once its cooked through add a splash of port and the mixed herbs and stir through.
- Add the cranberries and cook until they start to burst.
- Let it cool slightly and put it all in a food processor.
- Blend until smooth them decant into a jar or stone pot.
- Allow it to cool slightly while you melt the remaining butter.
- Pour the butter over the top to ‘seal the paté.
- leave to cool completely and store in the fridge. If you can leave it alone that long.
Merry Christmas
Sam x