Best Country Liver Pate Recipes

Country Liver Pate image

Provided by Pat Campbell

Time 25m

Number Of Ingredients 7

1/4 - 1/3 butter, or as needed
1 lb chicken livers
1/2 lb medium mushrooms
4 green onions, minced
1 small to medium garlic, minced, or to taste
1/2 cup cooking or dry white wine
1/8 tsp favorite hot cooking sauce

Steps:

1. In skillet over medium high heat, melt 1/4 cup butter, may add more as needed, stir in livers, mushrooms, onions, salt and garlic. Try not to use over orginal 1/4 cup
2. Cook till livers are lightly browned, but still light pink inside. Stir in wine and hot sauce, cover and simmer 5 minutes. Cool to warm.
3. In covered blender at medium speed, blend mixture and 1/2 cup butter till smooth, stopping and scraping sides. (mixture will be thin)
4. Pour into a 3 cup container, cover and refrigerate for 3-4 hours or till firm. Serve with assorted crackers and cbheese.

Country Liver Pate image

Provided by red white kitchen

Categories Spreads

Time 15m

Yield 12 serving(s)

Number Of Ingredients 9

1 lb chicken liver
3/4 cup butter
1/3 cup green onion, minced
1 medium garlic clove, minced
1/3 cup white wine
1/2 teaspoon Frank's red hot sauce
1/4 teaspoon black pepper
1 teaspoon salt
1/2 cup mayonnaise

Steps:

In 10 inch skillet over medium high heat add 1/4 cup butter.
Add chicken liver, green onions and garlic, cook about 5 minutes, until tender yet still slightly pink inside.
Stir in white wine and hot sauce. Cover and simmer on medium low heat 5 minutes.
In a blender at low speed, blend cooked liver mixture until smooth, scraping sides with a spatula.
In the same skillet over low heat melt remaining 1/2 cup butter. Add this and salt & pepper to liver mixture.
Refrigerate at least 6 hours. Add mayonaise to liver pate strring well.

Nutrition Facts : Calories 146.7, Fat 14.8, SaturatedFat 7.8, Cholesterol 33, Sodium 370.7, Carbohydrate 2.8, Fiber 0.1, Sugar 0.8, Protein 0.3