Venison Pate - milk

Method

• The night before, use 4 cups milk to soak the butchered livers.
• In a small container, cover the bread with the remaining milk and soak for a minimum of 30 minutes.
• Drain, dry, salt and pepper the livers.
• Preheat a saute pan to the point where oil smokes slightly on contact.
• Add the canola oil and livers to the pan and brown both sides lightly.
• Remove to drain and cool.
• Let the pan cool slightly, and then add the shallots and garlic.
• Gently sweat until translucent.
• Add the brandy, cook off the alcohol set aside.
• Squeeze the bread to remove excess milk.
• Place the bread in a food processor.
• Add the livers, shallots and garlic, any liquid and scrapings from the pan and the eggs.
• Pulse until the contents are still chunky, but relatively consistent.
• In large mixing bowl, combine the venison, veal, dried cherries, pistachios, ginger powder, allspice, pink salt, kosher salt and pepper, as well as the contents of the food processor.
• Mix well with hands.
• Place a small amount of the mixture in plastic wrap, twisting to form a water-tight ball.
• Drop in simmering water until cooked through.
• Cool in ice water, and taste for seasoning.
• Adjust seasoning as necessary.
• Preheat the oven to 325 degrees F.
• Line a pate mold (or small bread pan) with plastic wrap.
• Fill with the pate mix, seal the top with plastic wrap and cover with foil.
• Fill a larger cake pan with boiling water to roughly 1 1 1/2 inches.
• Place the pate in the water bath.
• Cook to an internal temperature of 165 degrees F, about 1 hour.
• Remove the foil and place an equal size pan or lid over the top of the pate and add weight (soup cans, brick, etc...) to help compress the pate.
• Place in the refrigerator overnight.
• Slice 1/4-inch to 1/2-inch-thick slices and serve with mustard and crusty bread.
• This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
• The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.