Step-by-step venison pâté recipe
A delicious venison pâté is an intense recipe, with a lot of aroma, ideal to accompany breads, artisan toasts, nuts and red wines.
- 300 gr de carne de ciervo limpia y troceada
- 80 gr de hígado de pollo
- 1 chalota grande finamente picada
- 2 dientes de ajo
- 40 gr de mantequilla
- 60 ml de crema de leche
- 50 ml de vino tinto
- 1 cda de brandy o coñac
- 1 cdita de tomillo fresco
- 1 hoja pequeña de laurel
- 1 cda de aceite de oliva
- 30 gr de nueces tostadas
- Una pizca de nuez moscada
- Pimienta negra recién molida
- Sal al gusto
- Calienta una sartén a fuego medio-alto con aceite de oliva. Agrega la carne de ciervo y dóralo durante 3 o 4 minutos hasta sellar bien el exterior. No cocines demasiado para evitar que quede seco.
- Añade la mantequilla, la chalota y el ajo picado. Cocina lentamente hasta que la cebolla quede transparente y ligeramente caramelizada.
- Agrega el hígado de pollo y cocina 2 minutos. Vierte el vino tinto y el brandy. Incorpora el tomillo y el laurel. Cocina a fuego bajo durante 8 minutos hasta reducir ligeramente.
- Retira el laurel y coloca toda la mezcla en un procesador de alimentos. Añade las nueces, la crema de leche, sal, pimienta y nuez moscada. Tritura hasta obtener una textura fina y cremosa.
- Pasa el paté a un recipiente hermético y refrigera durante al menos 4 horas. El reposo ayuda a intensificar el sabor y mejorar la textura.
This recipe is inspired by traditional European preparations, such as those in Spain, France, and Nordic countries.
This version incorporates ingredients like red wine, fresh thyme, caramelized shallots, and a touch of butter to achieve a smooth texture and balanced flavor. Without further ado, let's begin!
How to make venison pâté at home
- 2 people
- Easy
- 600 Kcal
- 300g of cleaned and chopped venison
- 80g of chicken liver
- 1 large shallot, finely chopped
- 2 cloves of garlic
- 40g of butter
- 60 ml of heavy cream
- 50 ml of red wine
- 1 cup of brandy or cognac
- 1 tsp of fresh thyme
- 1 small bay leaf
- 1 tbsp of olive oil
- 30g of roasted walnuts
- Salt to taste
- Heat a skillet over medium-high heat with olive oil. Add the venison and sear for 3 to 4 minutes until well sealed. Do not overcook to avoid drying it out.
- Add the butter, shallot, and chopped garlic. Cook slowly until the onion is translucent and slightly caramelized.
- Add the chicken liver and cook for 2 minutes. Pour in the red wine and brandy. Stir in the thyme and bay leaf. Cook over low heat for 8 minutes until slightly reduced.
- Remove the bay leaf and place the entire mixture in a food processor. Add the walnuts, cream, salt, pepper, and nutmeg. Blend until smooth and creamy.
- Transfer the pâté to an airtight container and refrigerate for at least 4 hours. Resting helps to intensify the flavor and improve the texture.
Tips for making a delicious venison pâté
- Use fresh meat that is trimmed of sinew to avoid a stringy texture.
- Do not overcook the venison because it can become tough quickly.
- The liver adds creaminess and depth of flavor; don't omit it.
- Add toasted nuts to improve the texture.
- Refrigerate for at least 4 hours before serving to enhance the flavor.
- If you want a smoother pâté, pass it through a sieve after blending.
- The red wine should be dry to balance the intensity of the meat.
- You can substitute cream cheese for the cream for a thicker version.
- If the pâté is too thick, add an extra tablespoon of hot cream.
- Fresh thyme works better than dried thyme on game meats.
- Store the pâté covered with a thin layer of melted butter to preserve it better.
Is venison pâté very strong?
Not necessarily. The use of butter, cream, and wine helps to soften the flavor of game meat.
How long does venison pâté last in the refrigerator?
It can be stored for 4 to 5 days in an airtight, refrigerated container.
What bread is best to serve with venison pâté?
Wholemeal bread or nut bread pair very well with its intense flavor.
Is venison pâté served hot or cold?
It is traditionally served cold or at room temperature to better appreciate its aromas.
How to make a creamier venison pâté?
Adding more butter or cream and carefully processing the mixture.
