Liver Pate Gluten Free
From frantic 16 years agoIngredients
- 1lb (500g) livers shopping list
- 2 tblspns butter shopping list
- 3 clobes crushed garlic shopping list
- 1 large onion, chopped finely shopping list
- 1lb (500g) chopped meat to match livers (eg venison to venison livers, etc) shopping list
- additional 3 tblspns butter for frying shopping list
- 2 tblspns brandy shopping list
- 2 tblspns port shopping list
- pepper and salt shopping list
- pinch of thyme shopping list
- grated orange rind shopping list
- 3 tblspns melted butter (for sealing) shopping list
- earthenware dish for storage shopping list
How to make it
- 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
People Who Like This Dish 5
- ElaineP Nowhere, Us
- CrystalRainbow Nowhere, Us
- aussie_meat_pie My Kitchen, AU
- beccajane Kingston ON, CA
- frantic Cleve, AU
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The Rating
Reviewed by 1 people-
I love liver pate thanks for the recipe.
aussie_meat_pie in My Kitchen loved it
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