RECIPE: Venison Liver Plate

Pan-Sear

PREP: 15 MinutesCOOK: 15 Minutes

Serves 6 - 8

DIFFICULTY: simple

Liver

A superfood snack you'll want to spread on everything! If you're new to eating liver but have considered it's time to give it a try, eating it as a paté is a great way to start adding it into your diet. Its deliciously rich flavor and creamy texture go very well with bread, cheese, marmalades, and veggies. And not to mention, it's effortless to make and can be enjoyed on any occasion.

Maui Nui Wild Harvested Venison

Jordan Cabatic

Ingredients

1 package Maui Nui Liver
2-3 Tbsp bacon fat or lard
3 tbsp cognac
1/2 cup milk
2 garlic cloves, minced
3 tbsp heavy cream
2 Tbsp grass-fed butter
1 tsp dijon mustard (optional)
2 small shallots, diced
1 fresh rosemary sprig, leaves removed and finely minced
2 fresh thyme sprigs, leaves removed and finely minced
1 tbsp herbs de Provence (optional)
2 tbsp lemon juice
Salt and pepper to taste

DIRECTIONS

Step 1

Start by rinsing the liver very well in cold water. Remove any tough connective tissues and then slice into 2-inch pieces. Place in a bowl and cover with milk. Then set it aside in the refrigerator for a minimum of 2 hours or overnight.

Step 2

After the liver has soaked, remove from milk and pat dry with a paper towel. Season with salt and pepper to taste.

Step 3

Set a large pan on medium heat and add 2 tbsp of bacon fat. When the bacon fat has melted add shallots and sauté for about 3-4 minutes or until caramelized, continuously stirring. Then add garlic, rosemary, thyme, and herbs de provence and continue to sauté for about 1 minute.

Step 4

If the pan is too dry add 1 tbsp of bacon fat. Then add liver to the pan and cook until lightly browned on the outside, with a slightly pink inside, about 3-4 minutes.

Step 5

Pour in cognac to deglaze the pan and let the alcohol cook off for about 1 minute.

Step 6

Then remove from heat and stir in dijon mustard and lemon juice. Let cool to room temperature

Step 7

In a food processor (or blender) add liver mixture and 1 tbsp of butter. Blend until smooth.

Step 8

Then add cream and blend for a few more seconds. Pour into ramekins or preferred dish.

Step 9

It’s optional to layer the top of the pate with clarified butter (butter without the milk solids) to help preserve your pate, but not required. It can be stored in the refrigerator for up to one week or stored in the freezer for up to 3 months.

Step 10

Spread it on bread or crackers and pair it with your favorite cheese or marmalades.

Back To Recipes