Recipe

Liver Pate Gluten Free Recipe

Add Step-by-Step Photos	Frantic / All my dishes 2 years ago This pate recipe is basic. Done originally with chicken but has been converted to venison, rabbit, goose. Gluten Free. Served in individual hand made mousse pots (about 3" x 3") and 160g average product weight. Prep:30m Cook:20m Servings:12	Frantic
	any game meat pate

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Ingredients

1lb (500g) livers

2 tblspns butter

3 clobes crushed garlic

1 large onion, chopped finely

1lb (500g) chopped meat to match livers (eg venison to venison livers, etc)

additional 3 tblspns butter for frying

2 tblspns brandy

2 tblspns port

pepper and salt

pinch of thyme

grated orange rind

3 tblspns melted butter (for sealing)

earthenware dish for storage

Directions

Cook garlic and chopped onions in butter for 2 mins in heavy pan

Add chopped meat and saute for 10 mins

Remove whole contents to separate bowl

Cook livers in butter in same pan for about 5 mins

Add livers to meat mixture which has been stored in separate bowl

Pour brandy and port into pan juices, let bubble, then turn off heat after few seconds

Add pinch thyme, black pepper, salt and orange rint to pan

Pour this mixture over the livers and meat in the separate bowl

Push through a moulimill or meat grinder, then mix with a wooden spoon

Place in an earthenware dish and melt 2 ozs butter over it to seal

Let it stand in refrigerator for at least 2 days before serving to mature

Will keep well for up to 4 weeks refrigerated at or below 5°C without being opened

Once the butter seal is broken, eat within 2 days, still stored at or below 5°C and covered with cling/plastic film or resealed with more melted butter.

ENJOY

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Comments

chefjeb 2 years ago said:
Your recipe looks great, but the process of sealing it with butter could cause serious problems -- botulism. When you seal off the air it creates an anaerobic condition -- without air. This can lead to spores forming especially in low-acid foods, such as this. And further, Listeria thrives in refrigerated processed foods such as pate. And this is a nasty bacteria that can cause stillbirth or a deformed fetus in pregnant women and even death, just like botulism. Thus the refrigerated life should be less than seven days. There are several other pate recipes posted and note they are refrigerated and consumed soon after they are made. Please take this comment as it was intended. Your recipe looks great, but play it safe.