Grass Fed Beef Liver Pâté
Liver pâté is one of those super indulgent appetizers that can make any party special. By using Acabonac Farms grass fed and finished beef liver you can make classic liver pâté even more special with delicious clean liver flavor - minus the metallic aftertaste found in conventionally raised liver.
1 lb Acabonac Farms grass fed beef liver
1 c milk
2 tbl olive oil
1/4 yellow onion (diced)
2 cloves garlic (minced)
1 tsp black pepper
1 tsp salt
1 tbl fresh thyme
3 tbl heavy cream
6 tbl butter
1/3 c white wine
-Defrost liver overnight.
-Pat liver dry with paper towel and cut into 2 inch pieces.
-Place cut liver into large zip-top bag and cover with milk. Allow to rest in refrigerator for 1 hour.
-Remove liver from refrigerator and rinse under cold running water in metal sieve to remove all milk. Pat dry with paper towel.
-In large sauté pan, sauté onions and garlic in olive oil over medium low heat until translucent. Approximately 3 minutes.
-Turn heat up to medium and add liver. Flip pieces once, cooking approximately 3 minutes per side, or until cooked through.
-Add salt, pepper, and white wine to pan and reduce until wine is nearly gone.
-Allow pan to cool - then add contents of pan, butter, cream and thyme to flat bottomed blender (like Vitamix) or food processor.
-Pulse until smooth, scraping down sides frequently. Mixture should not be allowed to get hot.
-Taste for seasoning, add additional salt and pepper if necessary.
-Transfer pâté to glass or ceramic container and cover tightly with plastic wrap. Plastic should touch surface of mixture to prevent oxidization.
-Allow to set in refrigerator for one hour before serving with bread, toast or crudité.
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