Best Country Liver Pate Recipes

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

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.