Liver Pates

[Van Isle]

Hi All,
I was wondering about liver pates. Who makes it? How do you store the livers? What's your recipe? Just ducks/geese or do some use deer?

I'm not a "liver and onions" kind of guy, so I was hoping to save it up for some Christmas treats....

Thanks,
VI

[Foxton Gundogs]

I save my Goose livers in vac seal packages and freeze. make as follows. Put 1 lb or so of liver 1 sliced onion and cover with water in a pot bring to a boil then turn way down and cook for 20 min or till liver is cooked. Take out the livers and cool. Put in a food processor with 1/3 cup chopped SWEET or RED onion 3/4 lb of butter, some red wine (I do this by sight so I'm guessing about a shot glass or 2) season salt, pepper and cajun or tex mex spice blend it all together till it turns to a paste put in a bowl and in the fridge for a couple of hrs. EAT.

[Van Isle]

Nice sounding recipe. Thanks for that.

[IronNoggin]

Wondering if that recipe would work with deer? I don't generally eat them, but if that works...

[Philcott]

I make moose and deer pate when ever I get some. Made some moose this year as a matter of face. I'll post the recipe when I get home. Great on a salty cracker.

[Rodd]

Hmmm.... sounds alot better than fried.... I've never been one to eat any organs... tried them occaisionally, but never liked them, and I have given them to a friend that enjoys them... BUT I tried some liver pate this summer and it was awesome! so, must just be a mental block for me... I would be willing try the above mentioned recipe, as it sounds good!! Maybe start keeping mine... haha!

[Gateholio]

Mousse style liver pate is easy. Most people overcook the liver though, which gives it a grainy texture

[eastkoot]

Mousse style liver pate is easy. Most people overcook the liver though, which gives it a grainy texture

So how do we get pate from say a deer liver that I would normally leave in the bush. BTW, I love liver sausage from the store in those little tube packages so if I can learn to make it????

[Philcott]

Ok here is my recipe.

1 lb liver
1/2 lb sliced bacon
1 large onion
4 pods garlic
4 bat leaves
1 tsp salt
1/4 tsp Cayenne pepper
2 tblspn Lea and Perrins
1/2 tsp nutmeg
1 tsp dry mustard
1/8 tsp ground cloves

Wash liver; put in a covered pan with cut up bacon. Add bay leaves, onion, garlic, salt, pepper and Lea and Perrins. Bring to a boil and cook for 20 minutes in just enough water to cover. When done, discard bay leaves; add remaining ingredients and put in a blender and purée. This will keep in the refrigerator for a week, and it will also freeze well.

Note: before I blend the mixture I remove some of the liquid and add it back in as I blend so I can adjust how runny the pate is.

I have tripled this recipe and it worked well.

[Foxton Gundogs]

Wondering if that recipe would work with deer? I don't generally eat them, but if that works...

My deer liver never "live" that long but I d say try it I dont see why not might want to add a little extra spice and onion.