Recipe Share: Liver Pate

Discussion in 'Cooking' started by Back2Basix, Sep 11, 2017.

  1. Back2Basix

    Back2Basix Well-Known Member

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    So this was a first for me but I've always been at home in the kitchen and it turned out great!! It's currently chilling in the fridge and i really hope i can convince my wife to try because i know she'll like it.

    We'd just butchered 8 rabbits over the weekend and the livers were destined for the dog bowl but i thought I'd give them a more royal ending to their lives.

    Ingredients:

    -8 rabbit livers (or about 1.5lbs of any other liver i guess)
    -5-6 strips bacon (i used thick cut fresh smoked non-cured)
    - 1 small onion minced
    - 3 large cloves garlic minced
    - 1 tablespoon butter
    - Your favorite herbs (i used thyme & rosemary)
    - EVOO (~1-2 tablespoons)
    - Salt/Pepper to taste

    Cast iron skillet on high, cook the bacon till crispy and set aside to cool but don't disregard the liquid.

    In the same pan with the bacon goodness, add the onion & garlic and saute for a few minutes (maybe 5, i don't count).

    Then add the whole livers, butter, and herbs cooking about 5 minutes aside until almost done but just pink on the inside.

    Take it of the heat, cover while you get out your blender. (This will allow the liver to stay warm but still cook through till no pink. Its like resting a steak, i think. LOL)

    While that's resting, dig out your blender or food processor. Add the contents of your skillet, making sure to spatula all that real healthy bacon fat goodness into your mixing device.

    Mix on low adding a little EVOO as needed. I was using a spoon & spatula to continue scraping down the sides and pushing contents onto the blade, making beautiful music as the blade smacked my metal spoon. I used very little EVOO and it turned into a warm VERY THICK paste.

    From there i transferred to a 9x6 pyrex dish licking the spoon & spatula as i went, smoothing to an even consistency. I added a little salt and pepper to taste, tried some with a saltine, had to re-smooth because i messed up my nice presentation, and vuala!! (sp??)

    Now it's wrapped with plastic and cooling. The only thing keeping me from eating it is writing this which is making me want to eat it even more.

    Next topic of discussion, would this freeze well??? And how would be the preferred way?? I mean IT'S GOOD, but not breakfast/lunch/dinner for the next week good!!
     
  2. Bearfootfarm

    Bearfootfarm Hello, hello....is there anybody in there.....? Supporter

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    A couple of shots of good brandy at the end adds a lot to the flavor of the overall mix.
    I've never tried freezing it since it never seems to last very long no matter how much is made.
     

  3. Back2Basix

    Back2Basix Well-Known Member

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    I was pleasantly surprised to see the wife sneak another 6 crackers full after she tried it
     
  4. Skandi

    Skandi Well-Known Member

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    Pate normaly freezes well, I've not come accross a non-baked version before, sounds a lot easier than messing about with water baths. How well did it set when it cooled down? and how much of a liver taste did it keep, I Love pate and I love liver, but I do not like pate that tastes of liver!
     
  5. Back2Basix

    Back2Basix Well-Known Member

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    It chilled firm but not as firm as liver sausage. Perfect for spreading on crusty breads
     
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  6. no really

    no really Well-Known Member

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    Sounds really good, gonna this with the brandy!
     
  7. Bearfootfarm

    Bearfootfarm Hello, hello....is there anybody in there.....? Supporter

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    My wife's gone until Sunday but I'll try to remember to get her to find the recipe she uses that her aunt used to make.

    She had to start doubling the amounts if I was going to be around.
     
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  8. no really

    no really Well-Known Member

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    Thanks so much!!! I really like both brandy and liver.. :D
     
  9. Bearfootfarm

    Bearfootfarm Hello, hello....is there anybody in there.....? Supporter

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    And when you add Bacon it's like a religious experience. ;)
     
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  10. Back2Basix

    Back2Basix Well-Known Member

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    Amen!!!!!
     
  11. Bearfootfarm

    Bearfootfarm Hello, hello....is there anybody in there.....? Supporter

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    3 pounds chicken livers
    1/2 cup vegetable oil
    1 large chopped onion
    2 (or more) cloves garlic
    2 TBSP chopped fresh parsley
    1 bay leaf
    1/4 TSP Oregano
    salt and pepper to taste

    Place all ingredients in a large baking dish, stir to coat with the oil and bake at 375 for 30 minutes. Discard Bay leaf

    When cooled, put in food processor and blend until smooth

    Add 1 pound room temperature butter and 1/2 cup good brandy and mix until well blended.

    I like to fry up some bacon until crisp and use some of the grease when cooking the livers and the crumbled bacon pieces are added at the very end.

    Chill before serving
    (If you can resist temptation)
     
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  12. no really

    no really Well-Known Member

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    Thanks for the recipe!! Looking forward to fixing it!