Organic deer pate - flash fried and ready to be minced.

Organic Venison Pate

Fresh, healthy and organic venison liver pate to impress your friends.
Author Wandercooks


  • 1 venison liver
  • 100 ml milk
  • 100 ml fresh cream
  • 1 carrot
  • 1 celery
  • 1/2 white or brown onion
  • 1 clove garlic
  • 1/2-1 tsp oregano
  • 1/2-1 tsp sage
  • Red wine
  • Butter


  • Slice the liver in half, then slice each section into 2cm strips. Soak liver in milk for minimum 1 hour too extract the blood. Drain.
  • Melt the butter in a pan and fry the garlic and herbs until fragrant.
  • Add the vegetables and sautee. Add the liver and red wine and continue to sautee until the vegetables are soft. Allow to cool.
  • Add the cooked ingredients to a blender or food processor and blend. Add the fresh cream and season with pepper then blend until the cream has incorporated and the mixture is smooth.


Serve with slices of fresh bread, crackers, cheese etc.
Why not serve as a side to an antipasto platter?