Liver Pâté

This is also called Chicken Liver Mousse. You can also use duck, goose, pheasant, or pigeon (!) livers. This makes enough for 1 bread loaf pan, though I recommend using several small jars instead. If you do use a loaf pan, you can pour a thin layer of coconut oil on top of it so it stays fresh for at least a week.

8 ounces grass fed butter (2 sticks) or 1/3 cup coconut oil (melted) and 1/3 cup full fat coconut milk or (my favorite) 1 stick butter and 1/3 cup coconut oil
3 shallots or 1/2 onion and 1 clove garlic, chopped
1 pound chicken livers
1/2 teaspoon fresh or dried thyme leaves (or herbs de provence)
1/2 teaspoon salt (omit if using salted butter)
1/4 teaspoon pepper
1/4 cup Madeira
2 teaspoons Cognac

Saute shallots or onion and garlic in coconut oil until they are soft but not brown, about 2-3 minutes.

Add the liver and saute just until all sides have been colored litely, about 2-3 minutes.

Transfer liver & shallots into food processor (or blender). Add thyme, salt, pepper.

Put Madeira in pan and reduce by half over high heat, about 45 seconds.

Purée the livers (etc) with the butter until smooth. Add reduced Madeira and Cognac. Taste and adjust seasoning if necessary.

Pour into 1 cup mason jars or bread loaf pan and cover wtih plastic wrap. Refrigerate for at least 2 hours. Excellent with injera!

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