There’s something enormously satisfying about making your own pâtés and terrines – they look very impressive but are surprisingly easy to make. Our rich and delicious venison liver pâté improves for being made well ahead of when you want to eat it, too, so it makes for a great, stress-free starter.
1. Preheat the oven to 170°C/325F/gas mark 3.
2. Trim the tubes and ventricles from the liver then chop very finely with a knife if not using a mincer. Combine the liver in a bowl with minced shoulder of pork.
3. Warm the oil in a frying pan over a medium-low heat and gently sweat the onions for 10 minutes until soft and translucent.
4. Stir the sage and thyme into the liver and pork, along with the onions, breadcrumbs, garlic, salt, pepper, mace and a good splash of Port. Mix well.
5. Line a paté terrine or loaf tin with the slices of streaky bacon, leaving the bacon overlapping all four sides. Spoon in the pate and wrap the bacon over the top.
The pâté will keep for up to 2 weeks in the fridge. Serve with thinly sliced, toasted bread.
6. Put the lid the terrine and place in a roasting tin. Pour boiling water into the tin so it comes halfway up the side of the terrine. Cook in the oven for 1.5 - 2 hours.
7. When still warm, remove the lid and weigh down the top of the paté to compress it. You can do this with a board on which you’ve placed a couple of large tins of food. Leave overnight, or up to 12 hours. Remove the weight and refrigerate the paté for a further 3 to 4 days before serving to allow the flavours to develop.
© River Cottage
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