Venison Liver Pâté

• 8 ounces venison liver, chopped into 3/4-inch cubes
• 3 ounces butter, chopped
• 2 tablespoons red wine vinegar
• 2 garlic cloves, crushed
• 1 egg
• 3 ounces fine white breadcrumbs
• salt
• black pepper

1. Put the liver, butter and vinegar into a small baking dish, and cover with buttered paper or foil.
2. Braise at 350F (or 180C) for 25 minutes, stirring half-way through cooking.
3. Meanwhile, crush the garlic into a food processor and add the egg, a pinch of salt and some black pepper.
4. When the liver is brown all over but still pink inside, tip the contents of the baking dish into the food processor, then whizz until liquid.
5. Add the breadcrumbs, then whizz again until smooth.
6. Put into small dishes.
7. Note - You can freeze this pate, but after a while it may become a little dry. If this happens, simply pop it into the food processor after you have defrosted it, then add a little brandy or cream, and re-whizz.

butter, red wine vinegar, garlic, egg, white breadcrumbs, salt, black pepper

Taken from www.food.com/recipe/venison-liver-p-t-185010 (may not work)