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Community => Butchering, Cooking, Recipes => Topic started by: Stein on November 01, 2018, 08:44:17 AM

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Title: Liver pate recipe?
Post by: Stein on November 01, 2018, 08:44:17 AM

I think there was a recipe for some type of liver pate here a while back, but I can't seem to find it.  Anyone post that or know of a good recipe?  I was waiting to get some fat but will have it shortly and am excited to find a good use for the pile of liver in my freezer.

Title: Re: Liver pate recipe?
Post by: Special T on November 01, 2018, 09:29:02 AM

how old was the liver before you froze it? I had good fresh liver recently and it was awesome. My host said you had 3 days to eat liver. Freezing stopped the taste change but once pulled out the clock starts again.

Title: Re: Liver pate recipe?
Post by: Stein on November 01, 2018, 06:13:01 PM

Half was beef from a local butcher, half is deer that was froze the next day.


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Title: Re: Liver pate recipe?
Post by: merkaba93 on November 02, 2018, 07:22:21 AM

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.