Every now and then we Galley Pirates post a recipe that we understand nobody in their right mind is ever going to make. Yes, Vension Paté is just one of those recipes. I have been challenged by this recipe time and again. But every time a fresh deer liver is presented to me (sacrificial for most hunters; no deer died solely to be a Galley Pirates organ donor) I’ve been determined to make it palatable. As you can see I set the bar pretty low here. But for what it’s worth, bad paté makes great dog food.
There are a lot of challenging variables that need to come together to make Venison Paté. First you need a ceramic paté terrine. Yeah…on a sailboat. Second you need a fresh deer liver. Again…on a sailboat. And third, you need a constitution that can stomach a whole lot of blood and guts and can puree it to smithereens.
So the challenge is on! If any of you followers out there actually make this, successfully or not, we want to hear from you! You’re our kind of pirate!
1 venison liver
2 slices bacon
3 garlic cloves
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon coriander
1/8 teaspoon cloves
1/2 teaspoon white pepper
1/4 teaspoon ground ginger
1/4 whipping cream
1/3 cup rum or brandy
Chop the bacon and shallots. Mince the garlic. Fry the bacon pieces and add the shallots and garlic. Saute until the bacon is cooked through and the onions are translucent. Place in your hand cranked food processor and set aside. Prepare your bain-marie, or warm water bath.
Light your galley oven and place your largest pot filled 2″ deep with water into your oven. Let the oven heat up to about 300 degrees.
Add the spices to the bacon/shallot/garlic mixture. Then get out the guts.
Deer liver is darker in color than any other liver. It’s a dark rich red, almost a deep purple. Place the liver in the hand cranked processor, along with the bacon, onions, garlic and spices.
Then crank the daylights out of it all. Crank like you’re bringing in the main to prepare for a jibe.
This will be the consistency you’ll want.
Next add your whipping cream and brandy.
Or as pirates do, add rum…
Don’t think too much about this glob of pureed guts and cream. Just pour it into a terrine.
Place the terrine into the bain-marie and pop back into the oven.
Let this cook for 1.75-2 hours.
Once done, if your terrine had a “brick”, or “press plate”, place that on top of the paté before placing in your ice box. The “brick” plate will weigh down the paté and bring the fat to the top, separating the fat from the paté.
Once done, place it in your ice box until thoroughly chilled.
Serve to only your guests who love paté or are culinarily adventurous. Or…to Fido or Rover or Eddie or Diesel…