Springbok Liver Pâté in South African Recipes on eJozi's RecipeBook

Venison, in this recipe, Springbok, beef, pork, liver, ham, seafood, poultry, and vegetables are all candidates for pâté. The grind can be smooth and creamy or on the chunky side. It may be served hot or cold, moulded or unmoulded.

Cook Time: 15 min | Makes: 750 ml

Ingredients

500 g springbok liver, chopped
200 g butter
250 g mushrooms, finely chopped
1 small onion, finely chopped
125 ml dry white wine OR sherry
1 clove garlic, crushed
1 ml dill seeds
5 ml table salt
4 drops hot pepper sauce

Method

Melt 25 ml butter in a frying pan and sauté liver, mushrooms and onion for 5 minutes. Add remaining ingredients (except rest of butter) and simmer, covered, until liver and mushrooms are just tender. Remove from stove. Allow mixture to cool slightly, then place in a blender or food processor with remaining butter and blend until smooth. Pack pâté tightly in an earthenware crock and chill for at least 3 hours before use.

Tips

Although yellow margarine may be used, pâté made with butter will be firmer and have a better flavour.

Cuisine: South African

Category: Appetisers

Sub Category: Pâté

Posted3-Oct-2009
Total Views502
Word Count355
Commentvia Twitter

Pumpkin Bredie

Succulent Mopane Worms

More Recipes/Articles in "South African Recipes"

25-Oct-2009Chicken Biryani: This Indian chicken biryani based on rice, is normally prepared for special occasions, since it takes a long time to make. There are a multitude of recipes for biryani and each one has a uniqueness about it…; Total Views: 7301 | Word Count: 538; Continue reading →

3-Oct-2009Boerewors Recipe: The secret in the making of good boerewors lies in the quality of the ingredients used. The better the quality of the meat the better tasting the boerewors. When making, do not overprocess; meat must be crumbly. Use good quality fresh (not frozen) meat and vary spices to taste. If you want to make droëwors, use narrow sausage casings…; Total Views: 2967 | Word Count: 457; Continue reading →

3-Oct-2009Vetkoek Recipe: Vetkoek (Zulu=Amagwinya) is a traditional pastry both in Afrikaans and Zulu culture that’s usually served hot with savoury mince but is just as nice with butter and smooth apricot jam or syrup or fig preserve or honey or cheese or thinly sliced biltong…; Total Views: 2339 | Word Count: 248; Continue reading →

3-Oct-2009Cabbage Bredie: Cabbage bredie, prepared with mutton OR lamb and cabbage is one of those dishes, which would feel insulted if one had to refer to it by the name of its European rival known as “stew”. The principle is the same, but bredies tend to be richer, more tasty and infinitely more filling and varied…; Total Views: 1986 | Word Count: 418; Continue reading →

3-Oct-2009Biltong Recipe: South Africa’s all time favourite snack - Biltong is strips of salted dried meat. Different meats such as beef, ostrich, and game (springbok, kudu) can be used to make biltong (beef is the popular standard). Spices other than coriander can be used including chilli for a “spicier” snack. Biltong is similar to beef jerky (but better!)…; Total Views: 1808 | Word Count: 1114; Continue reading →