Wild Idea Buffalo Recipe of the Week - Buffalo Liver Pate’

Another good one from Jill O'Brien of Wild Idea Buffalo!



Buffalo Liver Pate’
By: Jill O'Brien


Will serve 24 for hors d’oeuvres.

Buffalo Liver Pate

Ingredients:

4 T. butter
1 lb. Buffalo Liver – (soak in milk for 1 hr. at room temp. – remove & pat dry)
½ lb. Buffalo Breakfast Sausage or organic Chicken Sausage
½ onion chopped
1 T. garlic
½ tsp. thyme
½ tsp. sage
¼ tsp. nutmeg
pinch of allspice
½ tsp. salt
1 tsp. pepper
1/3 cup cognac or brandy
1 tsp. smoked paprika
salt & pepper to taste
¼ cup finely chopped parsley
In heavy skillet over medium high heat melt butter. Add, Buffalo Liver, Chicken Sausage onion, garlic & spices, sauté. Continue cooking for 8 minutes. Deglaze pan with cognac, cook for 2 minutes, and remove from heat. Transfer to food processor & puree until smooth, season with smoked paprika & salt & pepper to taste.

Line the inside of the mold with saran wrap, fill with pate. Press pate down, cover and chill overnight. Remove from mold and let set at room temperature for 1 hr.

Dust pate with finely chopped parsley, serve with apples, and crackers or baguette slices.


http://wildideabuffalo.com/2012/buffalo-liver-pate/



Buffalo Liver
Pure grass-fed only liver tastes better! Loaded with iron, it's an athletes favorite. The clean rich flavor is

wonderful in pates or sauteed.

8 oz. Package

http://buy.wildideabuffalo.com/products/liver