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Too often, hunters discard the organ meats, liver, heart, and even kidneys, from deer even though those organ meats are far healthier than similar fare you purchase in a grocery store; simply carry along a large heavy-duty resealable plastic bag to save organ meats as you field dress an animal.
Unmold to serve, garnished with fresh parsley sprigs, along with Melba toasts, rye toasts, toasted pita bread or crackers.
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- 1 pound [454 g] deer liver
- 1 cup [250 mL] milk
- 1/2 cup [115 g] unsalted butter, cut into pieces
- 1 tablespoon [15 mL] olive oil
- 1 cup [250 mL] chopped onion
- 2 teaspoons [10 mL] minced garlic
- 2 bay leaves
- 1/2 teaspoon [2.5 mL] dried thyme
- 1/2 teaspoon [2.5 mL] salt, or to taste
- 1/2 teaspoon [2.5 mL] freshly ground black pepper, or to taste
- 1/4 cup [60 mL] Brandy
- Cream, if needed
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- Into a bowl, leave liver to soak in milk, refrigerated, for 2 hours.
- Drain liver well.
- Into a large skillet, melt 4 tablespoons [60 g] of the butter along with olive oil over medium-high heat.
- Cook chopped onion stirring often until soft, for approximately 3 minutes.
- Add minced garlic and cook until fragrant, for approximately 30 seconds.
- Add well-drained liver, bay leaves, thyme, salt and freshly ground black pepper.
- Fry liver turning once, until browned on the outside and slightly ink on the inside, for approximately 5 minutes.
- Remove pan from heat, stir in Brandy, return to heat.
- Cook until most of the liquid has evaporated and liver is cooked through but still tender.
- Remove from heat and leave to cool slightly.
- Discard bay leaves.
- Puree liver mixture into a food processor.
- Add the remaining butter pieces and pulse to blend.
- If pate is too thick or stiff, stir in la little cream; adjust seasonings to taste.
- Pack pate into a mold, already sprayed with vegetable spray.
- Refrigerate until firm, for at least 6 hours.
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