November 10, 2011

Antelope Liver Paté

Most people who refer to venison are talking about deer meat, but the term actually includes elk and antelope, among others. I found a recipe for Deer Liver Paté on Rhonda's blog and adapted the recipe using antelope liver. 
This paté was delicious. We ate it on smeared on toasted bread with a glass of wine. It's not for sissies, though, especially after it aged a few days. This recipe used a pound of antelope liver and I ended up with a lot of paté! Next time I make it, I'll be sure to have a crowd in the house to help us eat it up! Thanks, Rhonda for a great recipe!

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Antelope Liver Paté
1 pound antelope liver, skinned and cut into large pieces
8 T (1 stick) butter, divided use
1 T Garlic Mojo
1 anchovy filet
1 bay leaf
1 cup yellow onion, diced
¼ cup purple onion, diced
1 T minced garlic
1 T capers, chopped
½ T fresh thyme, chopped
½ tsp salt
½ tsp pepper
¼ cup dry sherry
½ cup parsley, coarsely chopped
1 tsp extra virgin olive oil
Zest from one small lemon, about ½ tsp
½ cup Parmesan cheese, grated

In a large skillet, over medium high heat, melt 4 T of butter. Add Garlic Mojo to the pan. Add anchovy filet and cook until it has melted. Add bay leaf and onions and cook until onions are soft, about 3 minutes. Add liver, garlic, capers, thyme, salt and pepper. Cook until the liver is browned on the outside and still slightly pink on the inside, about 5 minutes. Add the sherry and cook until most of the liquid has evaporated and the liver is cooked through. Do not overcook.

Let cool. Discard bay leaf. Add liver mixture, parsley, extra virgin olive oil, lemon zest and Parmesan to a food processor and puree. Stop and scrape down the sides occasionally. Cube 4 T butter, add softened pieces and pulse until blended. Add more salt and pepper to taste. Pack the paté into ramekins, cover with plastic wrap and refrigerate for six hours.

21 comments:

  1. Hi, my dear friend Karen.
    I love Patés and this looks delicious, thank you for sharing the recipe,

    kisses and blessings!!

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  2. Karen, I love pate....love liver and onions. But, definitely prefer beef to pork liver. I do not have a great like for antelope steaks, etc. But, this just might be good. You did a beautiful job with it. You have really adjusted to the West.

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  3. Wow, looks great! You're right it does make a lot. I did have some company, plus I mixed some with cream cheese and made sandwiches. I've never had antelope liver, can't wait to try it someday.

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  4. I love liver pate` and will be using this recipe. Thanks so much!!!

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  5. I can't say I've ever had anything antelope before but i trust you when you say this is delicious!

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  6. I've always thought Venison meant deer meat. I appreciate you mentioning that it also = antelope and elk. For the first time ever, I had Foie Gras (sp?) at a French restaurant a couple months ago. It was o-u-t out of this world and now I'm anxious to try others. I love the ingredients in this recipe, sounds delicious. I love little snack type meals like this with a nice glass of wine. We often enjoy shrimp cocktail, with some sliced cheese and fruit. I think my favorite part of that photo is that bowl of pickles. What a perfect little side dish for this.

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  7. I did not realize that venison included elk and antelope...makes sense! I love paté, but have never tried any of the venison variety. It looks beautiful and rustic, too.

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  8. I am so fond of pate and usually stick with chicken livers. Would love to try this recipe just to know what antelope tastes like. Does it have a strong "gamey" flavor? Lovely presentation, Karen.

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  9. Now that does make a ton of pate! Can you freeze it, or would it just turn all crumbly? I made your Chicken Paprikash for dinner and the entire family loved it! We poured it over baked potato halves. It is a keeper!

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  10. I love pates and so envy the fact that you have wild game! Not a lot of that in So. Calif. Although last night, when I let my dog out, I was confronted with an opossum approaching just four feet away. Eeek! Don't think I'd count that as wild game though, lol! Used to live in Wis. and someone was always offering venison!

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  11. My cousin is always offering us antelope...I'll need to take her up on that (assuming we can figure out how to get it from Wyoming to Virginia). Although, this is probably pretty tasty with deer liver, and I happen to have one of those in the freezer (sorry doggie, no treats for you this week).

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  12. Wowza. I like everything about this. But it is entirely new to me. GREG

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  13. Thanks for the sharing, the dish looks yummy by its pics, i would surely try this at home and let you know.

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  14. I love pate, but alas, my island is fresh out of antelope and deer season is over. Forgive me but I'm trying it with chicken livers; your recipe looks exceptional. Thank you.

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  15. Such great tips, bookmarking this post!

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  16. Have a great Thanksgiving, Karen.

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  17. Have a Happy Thanksgiving Karen!

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  18. That looks delicious,Karen!Happy (belated) Thanksgiving to you and your family!

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  19. Not my thing but your photos make it look so pretty I'd almost be willing to give pate a shot again! Hope you had a great Thanksgiving!

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  20. Love, love LOVE liver in every form - this made my mouth water. Beautiful post, too. You take the best photos, Karen! I'm still "away" from my blogging, but saw this on Pinterest and had to stop by and weigh in. Merry Christmas. I will be reading more when I get caught up. Vickie

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  21. This looks so yummy and you are absolutely right about the venison. We usually call it "deer" around our house unless we are having guests over! Nothing like talking about eating a deer burger to make some people squeamish. Thanks for your nice comments. I think we like to eat the same kinds of things because I'm loving your recipes too.

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