Game Bird Liver Pate
7 ingredients
6 steps
Ingredients
- Livers from 12 or more game birds
- 2 oz. Olive oil
- Herbs de Provence
- 1/4 lb melted butter
- 2 oz. Cognac (or Calvados)
- 1 tsp truffle oil
- Chicken or pheasant broth for texture
Directions
-
1Once harvested, the washed livers can be frozen until ready to make pate.
-
2Saute livers in olive oil and seasoning on lowest possible heat.
-
3When cooled through, puree in Magimix.
-
4Add melted butter, brandy and truffle oil.
-
5Refrigerate until firm.
-
6Serve with plain crackers.
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