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Beef Liver Pate

This recipe may be made from raw or cooked liver, see VARIATION below for making it with
cooked liver.

This is also a great way to enjoy small amounts of liver often. Make a batch of pate, and
freeze it in small containers or ice cube trays. If using ice cube trays, pop the cubes of pate
out of the tray once frozen, and store them in freezer bags in the freezer. Then you may
remove a couple of cubes of pate at a time.

Use this as a basic recipe. Try different seasoning combinations to create your own specialty!

1 pound beef liver, cut into pieces
1 medium to large onion, chopped
1/2 cup red wine
2-4 cloves garlic, crushed
1/2 teaspoon dijon mustard
1 sprig fresh rosemary
1 sprig fresh thyme
1 tablespoon lemon juice
1/2 cup butter, warmed to room temperature
salt
2 tablespoons cracked black pepper

1. Saute the liver and onions in a couple of tablespoons of the butter until the livers are
browned and the onions are tender.

2. Add wine, garlic, mustard, herbs and lemon juice and cook uncovered until most of the
liquid is gone.

3. Cool and blend to a smooth paste in a food processor along with the rest of the butter.
Add salt to taste.

4. Check the consistency of the pate. If it seems dry and crumbly rather than smooth and
creamy, add more butter.

5. To serve, place pate in a shallow dish and press the cracked pepper onto the top of it.
Serve with seasoned crackers.

VARIATION:
You may start with leftover cooked liver and onions. When I cook liver and onions for dinner,
I always dredge the liver in seasoned flour before cooking it. You may do that and still use
the liver to make this pate.

Coarsely chop the cooked liver and onions. Melt just enough butter in a frying pan over
medium heat to coat the pan, add your cooked liver and onions, and proceed with step 2 of
the recipe, adjusting the wine, butter, and seasonings for the amount of leftover liver and
onions that you have.