Doc Holliday Posted December 20, 2010 Report Share Posted December 20, 2010 As the title says, I'm looking to make a coarse game liver pate but want to know what to use for the chunky bits. I was thinking about using the hearts and kidneys but I can't find a recipe anywhere which suggest using them. I did read Henry's rabbit and liver pate recipe which mentions using minced rabbit. Anyone used hearts or kidneys in their pates or terrines? Regards, Doc. Quote Link to comment Share on other sites More sharing options...
ollie Posted December 20, 2010 Report Share Posted December 20, 2010 I would be very interested in trying to make my own pate out of rabbit or pigeon, so I await with the doc for your wonderful recipes Quote Link to comment Share on other sites More sharing options...
henry d Posted December 21, 2010 Report Share Posted December 21, 2010 Heart may be a bit tough and kidney too strong a flavour, if you use too much, but may liven it if you use just a few. You could keep the hearts and kidneys for a terrine of game ?? Quote Link to comment Share on other sites More sharing options...
vulpicide Posted December 21, 2010 Report Share Posted December 21, 2010 Try using chestnuts the vacuum sealed ones may have the texture you require Quote Link to comment Share on other sites More sharing options...
hendersons Posted December 21, 2010 Report Share Posted December 21, 2010 i use rabbit kidneys quite a lot in mine or a few pieces of rabbit or pheasant liver.If I can't get hold of any of these i've been known to use a wild mushroom or two Nick Quote Link to comment Share on other sites More sharing options...
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