I've been experimenting with different ways to incorporate more organ meats (especially liver, since I have a ton from the deer my family shot during hunting season).  I'd never even heard of pâté before until I googled "ways to cook liver" one day.  It seemed easy enough, but I really had no idea how I'd like it.  The first time I tasted this recipe, it was still warm and I hadn't taken the time to let it sit in the fridge and cool, like you're supposed to.  This resulted in mixed feelings and a VERY strong taste that I was not prepared for.  I highly recommend letting it sit for the amount of time I ask and cool/set properly before enjoying, because the taste and texture change completely and it is absolutely delicious once it has cooled completely!

This stuff is great as a snack or appetizer, if you want to be fancy.  The best way I've been able to explain it to my roommates is that it is "like hummus, made with liver."  I like eating it on celery and I bet you could reuse chard stalks to munch on it as well!

Liver Pâté

Prep time: 20 minutes   Cool time: 4+ hours   Total time: 4(+) hours, 20 minutes

Yield: 2-3 cups



1.  Slice liver up into pieces about 1" thick.  Prepare the onions as listed above, too.

2.  Cook liver thoroughly in 1/4 cup bacon grease on the stove.  It will take about 8-10 minutes to cook all the way through, depending on how thick it is.  Make sure to flip the pieces to make sure it is cooked evenly, and cut into a few to make sure it's done all the way through.

3.  Allow meat to cool some, then add liver pieces, along with their drippings, to a food processor.  Pulse until the pieces become a hummus-like texture.

4.  Once the meat is well-pulsed, add in the diced onion, clarified butter, 2 Tbsp bacon grease, and seasonings.  Pulse again until the onion pieces are well-beaten and everything is mixed thoroughly.  You may need to stop the food processor, scrape the sides, and pulse some more to achieve this.

5.  Once the hummus-like texture is reached, remove the pâté from the food processor and place in a sealable container in the fridge for at least 4 hours.  It will set, cool, and the liver flavor will become less intense as the texture thickens from the cool of the fridge.  Once it has reached the thicker consistency, serve and enjoy.

1 1/2 lbs liver of choice (I used axis deer)

1/4 cup + 2 Tbsp bacon grease

1/4 cup clarified butter

1/2 sweet onion, diced

4 cloves garlic

1 tsp maca powder

1/2 tsp thyme

Sea salt and black pepper, to taste