Can one substitute good chopped liver for liver pate in Beef Wellington?
Greetings! I am making a kosher version of Beef Wellington (actually using loin of Venison). Most recipes call for liver pate or in some cases foie gras. I have neither in kosher versions and am thinking of substituting good chopped liver. Do you think this will work?
Yes. Just curious, grew up in kosher home, I understand that venison can be kosher if it was killed by a shochect, but how is the loin piece of meat kosher? Also, what are using for pastry wrapping, as most commercial puff pastry contains butter (milchig).
I have also successfully used a good multi-mushroom forcemeat with herbs for stuffing. If you want recipe, let m eknow.
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