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

  1. 1
    Once harvested, the washed livers can be frozen until ready to make pate.
  2. 2
    Saute livers in olive oil and seasoning on lowest possible heat.
  3. 3
    When cooled through, puree in Magimix.
  4. 4
    Add melted butter, brandy and truffle oil.
  5. 5
    Refrigerate until firm.
  6. 6
    Serve with plain crackers.

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