Sunday Jody delivered a meat CSA share to a few dozen members that included beef liver. He got nearly that many variations on “oh, liver… hmm, don’t think we’ll use that”.
Let me just say that I understand. I like liver and I still don’t cook it very often. It’s not a big hit with the kids, and it’s too easy to make it tough and unappealing. But, including it with shares every now and then is part of our commitment to use as much of the animals we raise as possible. Less waste means more sustainable.
So, Jody was there dealing with the under enthusiastic reception and he promised that I’d send out my pate recipe. That’s one way everyone at our house enjoys liver.
I found a recipe here http://www.domesticdiva.ca/blog/best-beef-liver-pate/ that I am mostly really happy with. The main thing I’ve changed is cutting the salt down. Here’s my take on it.
- 7 Tbs butter
- 1 medium onion, chopped
- 2 pieces liver, sliced into pieces
- 2-3 cloves garlic, crushed
- ½ cup red wine
- 1 Tbs lemon juice
- 1 tsp salt
- ¾ tsp white pepper
- Heat butter in a large skillet.
- Saute onions until they start to turn translucent (3-4 min).
- Add liver and saute until browned on all sides. When you cut a piece it should still be slightly pink in the middle. (Don't overcook - that's what causes it to get tough.)
- Add garlic while liver is cooking. (It only needs 2-3 minutes to cook.)
- Allow the mixture to cool slightly. Put it in a food processor and add wine, lemon juice, salt and pepper. Process to a smooth paste. Add more salt & pepper to taste. Chill and serve with crackers or french bread.
- It's very rich, but pate freezes well, so save some for later!
What do you like to do with liver?