Sunday, June 24, 2012

Lamb's Liver Pate

What do you do when you overcook the beautiful lamb's livers that you purchased fresh from the farmer's market?  You make pate!

I'm very familiar with cooking beef or calves liver but it was my first time cooking lamb's liver.  I figured cooking times would be the same, but these delicious little things came out tougher than I would have liked.  Not wanting it to go to waste, I decided to whip up a delicious pate.

Lamb's Liver Pate

1/2 lb lamb's liver *
2 slices of bacon
1/2 large onion, sliced
1 large portobello mushroom, chopped
1 clove garlic, chopped
Bacon Fat
Red Wine
Extra Virgin Olive Oil
Thyme, sea salt, black pepper or herbs of your choice

* My liver was already cooked, but you can add the liver to the veggie saute below and cook together.  Cook liver until tender and moist.

On medium heat, fry up bacon and add onions, mushrooms, and garlic.  You can add a little extra bacon fat to the pan if needed.  Cook the onions and garlic till soft and onions slightly browned.  De-glaze your pan with a good splash of red wine or alcohol of your choice, then place deliciousness in a blender of food processor.  Blend on low and if too thick, drizzle in some of your best extra virgin olive oil.  I prefer a creamy mousse like texture, but if you prefer a course or fine texture, blend accordingly.  Once you get the consistency you like, pour into a low long dish to cool off evenly and cover or it will form a skin.  Place in the fridge to cool and enjoy with fresh veggies!

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