Liver Pate
A delicious liver Pate recipe made with rosemary, thyme and garlic. Packed full of flavor and makes a healthy and delicious appetizer or snack.
Servings 8 servings
Calories 150kcal
Ingredients
- 1 lb beef liver cut into pieces
- 1 onion chopped
- ½ cups red wine
- 3 cloves garlic minced
- ½ teaspoon mustard
- 1 tablespoon rosemary
- 1 tablespoon thyme
- 1 tablespoon lemon juice
- 4 tablespoon butter at room temp
- Salt and pepper to taste
Instructions
- Soak liver (in the refrigerator) in buttermilk or kefir to reduce the bitter flavor. After 24 hrs, drain, rinse and pat dry.
- Saute liver, onions and garlic in 4 tablespoon butter until the liver is browned and onions are translucent.
- Add wine, mustard, herbs and lemon juice. Cook uncovered until most of the liquid is gone.
- Cool and blend to a smooth paste in the food processor.
- Add salt and pepper to taste.
- Enjoy!
Notes
- For a smoother and creamier consistency, add sour cream anywhere from ½ cup to 1 cup to the above recipe once it is blended to give it that little extra creaminess.
- FYI - I like to use a whole cup of cultured sour cream!
- I find cutting it into pieces with scissors easier than using a knife.
- Rinse the liver under running water and cut it.