Antelope Liver Pate

1 pound antelope liver, skinned and cut into large pieces
8 T (1 stick) butter, divided use
1 T Slow Roasted Garlic Mojo
1 anchovy filet
1 bay leaf
1 cup yellow onion, diced
¼ cup purple onion, diced
1 T minced garlic
1 T capers, chopped
½ T fresh thyme, chopped
½ tsp salt
½ tsp pepper
¼ cup dry sherry
½ cup parsley, coarsely chopped
1 tsp extra virgin olive oil
Zest from one small lemon, about ½ tsp
½ cup Parmesan cheese, grated

In a large skillet, over medium high heat, melt 4 T of butter. Add Garlic Mojo to the pan. Add anchovy filet and cook until it has melted. Add bay leaf and onions and cook until onions are soft, about 3 minutes. Add liver, garlic, capers, thyme, salt and pepper. Cook until the liver is browned on the outside and still slightly pink on the inside, about 5 minutes. Add the sherry and cook until most of the liquid has evaporated and the liver is cooked through. Do not overcook.

Let cool. Discard bay leaf. Add liver mixture, parsley, extra virgin olive oil, lemon zest and Parmesan to a food processor and puree. Stop and scrape down the sides occasionally. Cube 4 T butter, add softened pieces and pulse until blended. Add more salt and pepper to taste. Pack the paté into ramekins, cover with plastic wrap and refrigerate for six hours.

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