- 4 1/2 cups milk
- 4 ounces pork liver
- 1 1/2 cups bread ( sourdough or white)
- 2 tablespoons canola oil
- 1/4 cup shallots, minced
- 2 cloves garlic, minced
- 1/4 cup brandy
- 2 eggs
- 1 pound ground venison
- 4 ounces ground veal
- 3/4 cup dried cherries
- 3/4 cup pistachios, toasted
- 1 1/2 tablespoons ginger powder
- 1 teaspoon ground allspice
- 1/4 teaspoon pink salt
- 2 tablespoons kosher salt
- 1 teaspoon ground black pepper
- Mustard, for serving
- Crusty bread, for serving
The night before, use 4 cups milk to soak the butchered livers.
In a small container, cover the bread with the remaining milk and soak for a minimum of 30 minutes.
Drain, dry, salt and pepper the livers.
Preheat a saute pan to the point where oil smokes slightly on contact. Add the canola oil and livers to the pan and brown both sides lightly. Remove to drain and cool.
Squeeze the bread to remove excess milk. Place the bread in a food processor. Add the livers, shallots and garlic, any liquid and scrapings from the pan and the eggs. Pulse until the contents are still chunky, but relatively consistent.
In large mixing bowl, combine the venison, veal, dried cherries, pistachios, ginger powder, allspice, pink salt, kosher salt and pepper, as well as the contents of the food processor. Mix well with hands.
Place a small amount of the mixture in plastic wrap, twisting to form a water-tight ball. Drop in simmering water until cooked through. Cool in ice water, and taste for seasoning.
Adjust seasoning as necessary.
Preheat the oven to 325 degrees F.
Remove the foil and place an equal size pan or lid over the top of the pate and add weight (soup cans, brick, etc...) to help compress the pate. Place in the refrigerator overnight.
Slice 1/4-inch to 1/2-inch-thick slices and serve with mustard and crusty bread.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Chef Ben Sheagren, Hopleaf Bar
Recipe courtesy of Emeril Lagasse
Recipe courtesy of Robert Irvine