Elk Liver Pâté Recipes

ELK LIVER PâTé

Steps:

• Melt 3 Tbsp. unsalted butter in a skillet over medium heat. Add the minced garlic and sauté until fragrant.
• Add the sliced liver and season with salt, pepper, and dried thyme.
• Cook for 2-3 minutes on each side until it's no longer pink.
• Remove and let cool.
• Once cooled, add the cooked liver to a food processor. Add in the remaining 3 Tbsp. unsalted butter, and heavy cream. Process until smooth.
• Transfer to a glass jar or storage container and refrigerate overnight.
• When ready to serve, remove from the refrigerator and let it warm at room temperature until it's softened.
• Serve with crackers or toasted bread and top with an onion or bacon jam.

LIVER PATE

Steps:

• In a medium saucepan, combine water, chicken livers, and sliced onion. Bring to a boil, reduce heat to low, and cover. Simmer for about 20 minutes, or until liver is cooked and tender. Remove from heat, drain, and discard onions. Also remove and discard any hard portions of the liver.
• Place cooked livers in a blender or food processor, and process until smooth. Add chopped onion, sherry, butter or margarine, salt, black pepper, and mace; pulse to blend. With hands lightly greased, form pate mixture into a mound, and place on a serving platter. Chill for 1 hour before serving.

ABSOLUTE BEST LIVER AND ONIONS

Steps:

• Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
• Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
• When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!