…that’ll make your mouth water. Seriously, this pate is delicious. Everyone at the birthday party thought so, too! I even sent some home with my parents when they traveled back across the state on Sunday. Yum, yum, yum.
I followed a recipe from pinterest and have written the directions out below but be forewarned, it should not be adapted. This blog post also includes duck and chicken liver recipes! Can’t wait to try those out, too.
1 lb. beef liver, cut into chunks
1/2 cup red wine
2 tbsp. butter + 8 tbsp. butter at room temperature
1 small red onion, chopped
2 cloves garlic, minced
1 tsp. dijon mustard
1 sprig fresh rosemary
1 sprig fresh thyme
1 tbsp. lemon juice
cracked black pepper
Saute the liver and onions in the first 2 tablespoons of butter until the liver is cooked through (about 8 minutes) flipping the liver about halfway through. Add the wine, garlic, mustard, thyme, rosemary and lemon juice and cook until most of the liquid is reduced. Let the mixture cool. Then, spoon into a food processor and add the 8 tablespoons of butter and salt to taste. Mix until pureed. If the mixture is too dry, add more butter. Once plated, grind black pepper on top.