8oz venison livver cut into small pieces
6 pheasant or chicken livers
2 tbl spns finely chopped onion
2 rashers chopped streaky bacon
1 clove of garlic crushed
2-3 tbl spns double cream
2oz butter
1/4 tsp all spice
salt and pepper
brandy to taste
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Melt the butter in a pan and add the onion, bacon and garlic. Fry gently until soft.
Add the liver and cook for a few minutes until the inside of the liver is pink.
Put the mix in a liquidiser and blend until the consistency of coarse sugar.
Stir in the cream, all spice and brandy, add salt and pepper to taste and turn into a suitable container.
When cool, pour over the melted butter and leave to cool. |