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Venison and Brandied Blueberry Pate

Updated: 5 days ago

Made with a mix of venison, pork or venison liver, and pork shoulder, this pate is sure to impress at any dinner party!

Meat ratio:

Venison Ground 35%

Liver (Pork or Venison) 25%

Pork Shoulder Boneless 40%


Ingredients

Based off the weight of the total meat ratio.

  • Kosher Salt 1.8%

  • Cure Salt #1 0.25%

  • Baking Soda 0.2%

  • Brandied Blueberries 3%

  • Fresh Basil, chopped 1%

  • Fresh Garlic, minced 0.3%

  • Panela Sugar 1%

  • Heavy Cream 10%

  • Allspice Powder 0.2%

Procedure

  1. Take the freshly ground meats and place them in a bowl with the kosher salt, cure salt #1, and the baking soda. Mix until a bind is starting to form.

  2. Then add the rest of the ingredients and mix until thoroughly bound together. (Note: Brandied Blueberries is dehydrated blueberries soaked in brandy for at least 24 hours.)

  3. Line the terrine mold with parchment paper and spray inside with nonstick spray.

  4. Put the meat mix in the terrine mold and let sit overnight in the refrigerator to allow it to set up.

  5. Take the terrine mold out of the refrigerator and slowly cook it in a water bath until the internal temperature has reached 145°F.

  6. Let the pate completely cool down in the refrigerator until the internal temperature is under 38°F.

  7. Slice cold about ⅓ inch thick and enjoy with brie cheese, apple slice, and a water cracker.

Check out my other recipes here or head over to the Matt the Butcher YouTube channel to see me make recipes like this one.


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