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Liver Pate Recipe

Ingredients

How to make it

  • I put everything into a skillet and cooked it until the liver was completely done, and the broth was cooked down to almost gone. I let it cool for about 20 minutes then put half of it into my blender and blended it until it was completely mush, and did the same with the second half.
  • It had a bit of a pudding texture to it, and I asked my oldest son to try it. He sniffed it and said, “What’s that?â€ and I told him it was paté. He agreed to taste it, and pour guy almost vomited from the taste. Sadly not having liver in the house all his life did not acclimate him to the taste and texture of liver. Perhaps he was expecting something more pudding-like as in something sweet?
  • I refrigerated the paté and it thickened nicely. I ate a couple of tablespoons daily until I realized that it might go bad before I could finish it, so I took a tablespoon measuring spoon and sectioned the remaining paté into 1 tablespoon portions.

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The Cook

wendio Leander, TX

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