Here is my recipe.
1 lb venison or elk liver cut into 1" pieces.
Soak liver in milk for a few hrs. Remove from milk and rinse and then cover with milk again for a few hrs. Dry off liver. If you want more an iron flavor feel free to skip this step.
Sauté 2 shallots in 1 TBS butter and a few sprigs of thyme until very soft on medium heat, about 7 min. Add liver and cook 2 min each side. Add 2 TBS brandy and cook for another 1 min. Add ingredients besides thyme to food processor. And add pâté spices. Add 3 sticks butter at room temp one TBS at a time while food processor is going. If unsalted butter add 1 teaspoon salt. Strain through sieve is a smoother texture is desired. Pour into ramekins and cool overnight. Serve with crusty bread, mustard and pickles.
Pâté spice-
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground coriander
1/8 teaspoon ground ginger
1 clove
1 allspice
1 juniper berry
And 3 white peppercorns
Alternatively. Sometimes I soak the liver in red wine or port instead of milk. And instead of the pate spice blend I just add toasted and ground coriander with a pinch of pink salt.
