Venison Liver Pâté

Directions

1. 1
   Put the liver, butter and vinegar into a small baking dish, and cover with buttered paper or foil.
2. 2
   Braise at 350F (or 180C) for 25 minutes, stirring half-way through cooking.
3. 3
   Meanwhile, crush the garlic into a food processor and add the egg, a pinch of salt and some black pepper.
4. 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. 5
   Add the breadcrumbs, then whizz again until smooth.
6. 6
   Put into small dishes.
7. 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.