Venison Liver Pâté

Venison Liver Pâté

Rich, silky, and packed with flavour — this is a camp-kitchen classic that turns humble offal into something seriously impressive. Perfect on crackers around the fire or as a make-ahead starter for your next wild-game feast.

Thanks to Will Terry for this recipe:

Ingredients:

900g fresh venison liver, cut into 2cm cubes

6 tbsp butter (room temperature)

2 medium brown onions, finely diced

8 cloves garlic, crushed

4 bay leaves

2 tsp freshly ground black pepper

2 tsp fresh sage, finely diced

8 tbsp brandy

2 tbsp fresh parsley, finely chopped

Method

Sauté the diced onions in a small amount of the butter until golden.

Add garlic and cook until fragrant.

Add the venison liver, bay leaves, black pepper, sage, and brandy.

Cook until the liver is still slightly pink in the centre and most of the liquid has evaporated.

Remove bay leaves, add remaining butter, then blend until smooth.

Fold through the fresh parsley, season to taste, and chill before serving.