Venison Liver Pate

This dish is called 'making the most of your quarry' and was my first attempt at the offal. It was fantastic and I will definitely be doing it again.

• 500ml Milk
• 750g Liver
• 1 white onion
• 2 cloves garlic
• 100ml red wine
• 100g butter
• 1 Orange

Clean the liver and in a suitable bowl cover it completely in milk. Place the liver in the fridge for at least three hours before draining.

Heat up a frying pan, add the butter and diced onions, brown the onions and then add the roughly chopped liver. Cook for ten minutes and then add the thinly sliced garlic cloves, the red wine and orange peel.

Cook for another ten minutes until most of the wine has dissolved. Place all the contents into a magimix and mix until you hit your desired consistency.