Here on the farm we try to use every last bit of the animals we raise for meat which is why I came up with my Simple Goose Liver Pâté Recipe. You see, ever since I was a little girl I’ve never ever ever been fond of liver. My mother usually fried liver with onions and to this day I can still feel the grainy texture sliding over my tongue…and not in a good way. Thank goodness that while in New York City I had the chance to try liver pâté, because if I hadn’t I would have forever marked liver off my list of foods to ever try again.
Also be sure to check out my Savory Chicken or Duck Pot Pie recipe. This family favorite pot pie recipe is super easy to make and tastes so good that you’ll wonder where it’s been all your life.
This simple goose liver pâté recipe uses fresh goose livers, but you could easily substitute any livers in this recipe such as chicken or beef. I sometimes will even mix duck and goose livers together when making pate, but it’s really up to you. Not only does pate contain liver which is a healthy organ meat containing high amounts of iron, but this recipe also calls for real butter and heavy cream which I personally believe are healthy fats and are more satiating than their alternatives. If you are like I used to be–a liver hater–then this liver recipe just might turn you into a believer like me. Here’s how to make my Simple Goose Liver Pate Recipe:
Simple Goose Liver Pâté Recipe
- 1 to 1 1/2 cups of goose livers
- 1 medium onion, chopped
- 1 Tablespoon fresh thyme
- 4 Tablespoons salter butter
- 1/3 cup wine or vodka
- 4 Tablespoons heavy cream
The first thing you want to do when making my simple goose liver pate recipe is to soak the goose livers in a small bowl covered in the 1/3 cup of wine or vodka. If you aren’t pressed for time, then it’s best to allow the livers to soak for at least an hour or even overnight covered in the refrigerator.
Once the livers have soaked in the wine or vodka it is time to lightly saute them. I melt the butter in a medium skillet over low heat so it melts evenly without burning.
Then I add the chopped onion and saute those for 2-3 minutes or just until they begin to soften and look translucent.
Now you can add the livers and the wine or vodka to the sauteing onions.
Turn up the heat and lightly saute the livers just until the outside of them have turned light brown, but the centers are still very pink and the wine has mostly reduced…so about 3-4 minutes.
Next, add all of the contents of your skillet into a blender.
Pour in the heavy cream over the goose livers.
Blend until smooth.
Add the fresh thyme.
Blend again until smooth. This is where you can taste a small amount and see if it needs anything like salt. I use salted butter so I don’t usually add salt, but you may find you want to add some. Go for it!
Now you’ll want to find a mold to put your pate mixture into so it can set up for serving. I used two small ramekins, but other ideas include a small bowl, a shallow candy dish, or even a very small loaf pan. Cover your mold with plastic wrap that is much larger than the mold itself.
Pour in the fresh goose liver pate mixture and then cover it with overlapping plastic wrap so it touches the top of the pate. Refrigerate for 4-6 hours or overnight. So if you wanted to serve this simple goose liver pate recipe for dinner, then make it in the morning. For a lunch serving, make it the night before.
To serve, unwrap the plastic wrap from the top of the pate. Then place a serving dish such as a small plate over the uncovered pate and carefully turn the whole thing over. The plastic wrap and pate should now come out of the mold fairly easily at this point. Remove plastic wrap.
Serve with your favorite toasted bread or even wheat crackers. Wheat Thins are my favorite cracker to serve this Simple Goose Liver Pate Recipe with. Hope you love it as much as my family does!
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