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Before you jump to Venison Liver Pate recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.
Most of us think that comfort foods are not good for us and that we must avoid them. Sometimes, if the comfort food is a high sugar food or another junk food, this is very true. Other times, comfort foods can be utterly nutritious and good for us to consume. There are a number of foods that, when you eat them, can improve your mood. When you feel a little down and need an emotional pick-me-up, test out a few of these.
Your mood can truly be helped by green tea. You knew it had to be in here somewhere, right? Green tea is rich in a specific amino acid referred to as L-theanine. Research has found that this amino acid induces the production of brain waves. This helps raise your mental acuity while relaxing the rest of your body. You probably already knew how easy it is to get healthy when you drink green tea. Now you know that it helps you to lift your moods also!
Now you realize that junk food isn't necessarily what you should eat when you are wanting to help your moods get better. Try some of these tips instead.
We hope you got insight from reading it, now let's go back to venison liver pate recipe. You can cook venison liver pate using 8 ingredients and 7 steps. Here is how you do that.
The ingredients needed to prepare Venison Liver Pate:
- Take 500 g of Venison Liver.
- Provide 250 g of Pork Belly.
- Take 1 of Large Onion.
- Provide 2 cloves of Garlic.
- Get 65 g of bread Crumbs.
- Take 75 ml of Port.
- Use of Salt and Pepper.
- Use 12 Rashers of Smoked Bacon.
Instructions to make Venison Liver Pate:
- Clean the fine membrane from the liver by slicing just below the surface with a sharp knife and using your fingers to peel it away. Cut out any tough bits of liver.
- Mince the liver, pork belly and onion - if you prefer a coarser textured pâté (which we think works best for venison) use the coarsest plate on your mincer, otherwise use a medium plate..
- Add all the remaining ingredients, mixing thoroughly but not too vigourously..
- Stretch the bacon rashers on the back of a knife and use it to line two 1 litre overproof dishes. If you're not lining the dishes with bacon, grease with a little butter..
- Divide the mixture between the dishes, fold over or trim any bacon that's sticking out, and cover tightly with greased foil..
- Cook in a bain marie for 1½ hours at 170°C / Gas Mark 3. It's cooked when it comes away from the side of the dish and is firm to the touch..
- Allow to cool thoroughly, then refrigerate in the dish. Ideally leave it in the fridge for at least 2 days before eating - the flavour improves no end..
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