Beef Liver Pate Recipe With Shallots And Bacon
BEEF LIVER PATE RECIPE WITH SHALLOTS AND BACON
This recipe is easily doubled - make extra for the freezer later!
Provided by Kelly the Kitchen Kop (Guest post from Jennifer)
Number Of Ingredients 8
Steps:
- In a medium mixing bowl, combine the liver with the buttermilk, cover and refrigerate overnight (12-24 hours). Take the liver out of the buttermilk and lightly pat dry.
- Put the bacon in a 12-inch frying pan over medium heat, and cook, stirring occasionally until the bacon is crispy and the fat has been rendered. Using a slotted spoon, scoop out the bacon and set aside, leaving as much of the rendered fat as possible.
- Add the 2 Tablespoons of butter to the bacon fat, increasing the heat to medium-high. Once the butter is melted and sizzling, add the shallots and garlic, sautéing until soft and fragrant, about 2 minutes. Add the liver, lightly salt them and cook until browned on the outside and still slightly pink on the inside, about 3-5 minutes, depending on the thickness (check by cutting one of the pieces open). Take off the heat, stir in the bacon and let the mixture cool to room temperature.
- Once the liver is cool, put into a food processor, scraping in all the tasty bits off the bottom of the pan. Process until almost completely smooth.
- In a medium mixing bowl, cream the 6 Tbsp. of butter and add the liver, mixing vigorously until thoroughly combined; season to taste with salt and pepper. Spoon the pâté into a small serving bowl. Store in the refrigerator until about 30 minutes before serving, bringing it out to allow to soften slightly.
- Enjoy!
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