Venison Liver Pate

OK so as promised here is my recipe for liver pate. It also works great for the pigs liver and I am pretty sure lamb would be good too.

You will need:

800g Liver

400g Minced pork belly ( ask your butcher to mince it for you.)

1 onion

3 cloves garlic

100g bread crumbs

a handful of sage chopped

a wine glass of port

pinch of nutmeg

salt and pepper

streaky rashers

Chop or mince the liver and onion. You want it good and fine so a food processor would do the job. Mix all the other ingredients in with it.

Line a bread tin with the rashers and fill with the mixture. Cover with greased foil and put in a bain marie. cook in the centre of an oven for 1 1/2 hours at 170 degrees. Allow to cool in the tin and then turn out when cold. It should last about a week in the fridge. It also freezes very well.