Making Liver Great Again! My Simple Recipe for Amazing Pate.
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- Опубліковано 4 лис 2023
- Liver is such an amazing food but it isn't always the easiest to eat.... Today I am delighted to share my favorite way to eat liver with you all! Pate is probably not everyone's cup of tea, but it is hands down my favorite way to get liver into my diet and it is so easy to customize flavors based on what you have available or your flavor preference!
This is the first video in a series following a Muscovy duck harvest so today I am using Muscovy livers, however you can do this with any liver you have access to. If you are using non poultry liver and do not want a strong liver taste, I suggest soaking the liver for a few hours in milk to help mellow the flavor. As the other videos from this duck harvest are completed I will add links to them here:
Rillettes - • Old Fashioned Meat Pre...
You can find written instructions on the blog here - www.apinchofpatience.com/recipes/duck-liver-pate
I hope this inspires you to try adding some liver to your diet! Bon Appetite my friends!
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Legal Disclaimer - As I always say, use your common sense and if in doubt don't eat it! I find it is very apparent when spoilage is present but there is always risk of food borne illness so make sure you do your research and are aware of the risks with any sort of home preservation method. If in doubt, throw it out!
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As soon as I saw this come up, I knew I'd be cooking again! My friend's mom who was from Italy, told me that when they "killed the pig" after making saussage, and capacola, they would put all the meats in a big barrel and cover it with fresh lard. Then when they needed something, they would dip into the barrell to retrieve whatever meat they wanted. Great idea to cover with butter!
Wow I didn't know
I LOVE LIVER PATÉ. Perfect.
looks tasty!
Another great video although I do not like liver I grew up on game and still hunt today. I honor their lives by not wasting these things by using them for dog food my dog love it and get so excited every time I go hunting because they know they’re going to get a good meal it so much better than the processed dog food that is out there
Dogs have to eat too! Wonderful way to use up pieces that are not your favorite without wasting it :) Thanks so much for taking the time to share your comment!
Just found you! I'm in! 😊
Hi! Welcome to the channel 😀 thanks for saying hi, and I'm glad you enjoyed this video!
Patae brilliant idea😁👍better then putting it into stuffing all the time. 🤗
It is my favorite method and easy to sneak into snacks as a dip or spread for the little ones! ☺️
@@apinchofpatience I love it!🥰👍
Looks great, thanks for the recipe.
My mother and grandmother use similar recipe as you but would also add boiled eggs in to the mix, i love that paste.
Was looking to do my first pate for my carnivore diet and I found your channel. Perfect and easy. Will have to tweak a bit but l am excited to try. By the way liver is one of the most affordable right now. Be blessed.
Saving this video. I don't like liver but I think that's because growing up it was fried until it was done.
It's definitely worth giving a try! It still isn't everyone's cup of tea but I like it a lot. Especially compared to chalky, over cooked, fried liver 😉
I never considered the venison pate. good timing as we're in deer season in NJ now!
between this and the bearded brothers Venison Heart steaks, I gotta tell my dad to have the hunters save the heart AND livers!
Definitely save the hearts and livers, some of the best parts! I was just blessed with a hunter friend bringing me an elk heart and liver yesterday, their loss lol. I'm always happy to take the organs if someone doesn't want them! For venison liver, since it has a much stronger flavor than poultry livers, it can be nice to soak the liver for a few hours in milk to mellow the flavor. Prep them, soak, then pour off the milk and proceed with the cooking as shown. That isn't nesesciary if you enjoy a strong liver flavor, but I definitely suggest it if you are just getting into liver and are starting with non poultry livers 😀 hope you enjoy and thanks so much for the comment!
fabulous presentation , i haven't made any for years , my family all turn their nose up at my Pate so i end up eating it for months ( got silly ), i usually use easy to get chicken liver , the duck sounds so very french , i like it , thanks for sharing
Thanks Bill! I usually do this with chicken liver or even beef when I have it, but since I just harvested duck, I had a bunch, and it was very good! (It does sound fancy, duck liver's) I've been getting my girls to eat it by spreading it on cheese slices and dipping carrots in it, but my husband still won't try it 😄
I never liked liver, but im gonna have to try this.
Poultry liver is more mild and is a great place to start! 😀 hope you enjoy!
That looks like it might work well stuffed into some kind of casing and then cut into slices. Great video, thanks.
Maybe! Thanks so much, I'm glad you enjoyed!
Yummy 😋 thanks for the recipe.
Can I use my homemade apple cider vinegar? Love your videos. Today I visited your blog and I loved it, so many good information. Thanks for spending your time producing good content for us for free. Love from Brazil.
Absolutely!
Thank you so much 💗 I'm glad to hear you are enjoying it.
Wondering how I can make pate from dehydrated liver.
I have never tried that, I am skeptical that you could achieve a nice texture or if it would just be chalky... you could certainly experiment with a little batch! My best guess would be to add some spices with the powdered dehydrated liver and then add melted butter... my thought is that it would be more of a liver infused butter tho than pate, you would need a lot of dehydrated liver to get the volume and that just seems like the texture would be really off. But maybe not! If you do try it, please let me know how it goes, id be interested in the results!
I brought leftovers for lunch at work. I had fish and spinach. When I packed my lunch, I used a strainer to remove all liquid from the spinach. At lunchtime, everyone else left the office and I stayed to have my lunch at my desk. I heated up the food and ate the fish first, leaving the smashed spinach. My boss returned and walked by my desk and smelled the fish and saw the spinach. He stopped, bent over to closely examine the spinach and asked me what that was. "Oyster paté!" I replied. He recoiled in horror and went his way. One-by-one, the others returned, and they likewise were horrified at my oyster paté. Ha ha!
😂
My mom taught me to eat liver sausage but if I crave Foie gras, I'm the crazy one. Lol!
Do you use the bones for broth?
Yes! I always save the feet and bones for making broth 😀 we use broth almost every day in our cooking!
I know liver is good for me, but I don't like it in general. I do like pate or foir gras, but only once in a while.
The times I've gotten organ meat when getting a half an animal, I looked for recipies for pate but didn't see any that would seem to work. Yours makes the most sense to me, and i never thought about changing up the aromatics.
In the padt, if i couldn't find a friend who liked liver or other organ meats, I'd pass on receiving them if possible (my current butcher will keep them if you prefer not to), or I'd give them to animals to eat, including or cats or friends' dogs.
I did try cutting up the kiver into teensy pieces and mixing it in with ground beef, but wasn't really a fan. That string taste permeated everything. Kinda like ordering a pizza and splitting the toppings by halves. If on half has anchovies, the anchovy flavor comes over to the nonfishy side loud snd clear. Only had to do it once to learn that lesson!
I have an okder edition of the Ball Blue Book where they give a recipe for a liver spread that probably tastes closer to liverwurst. Ill have to look at the recipe again to see how it compares with yours. They'd skip the sage, as that tends to make a bitter taste when canned. But i should think it would keep longer on the shelf than larding the meat.