The Finest Deer Liver Pate

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat content.

cognac

💰Cheaper: brandy

Brandy is a more affordable alternative with similar flavor.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

Clean the deer liver by peeling the membrane and cutting out any tubes, then cut it into clean chunks.

Soak the liver in milk overnight in the refrigerator to reduce the iron flavor.

In a skillet, cook about 1/2 pound of bacon over medium heat until it wilts but does not crisp.

Add 1 cup of finely diced onion and 1/4 to 1/2 cup of finely diced shallot to the skillet; cook until the onions are translucent, about 5 minutes.

Pour in 3/4 cup of Madeira and 1/4 cup of apple brandy; bring to a strong boil, then add thyme and simmer for 1 minute before removing from heat.

Let the mixture sit for 10-15 minutes to cool and allow flavors to meld, then strain to collect about 2/3 cup of liquid.

In a food processor, combine 1 lb of soaked and rinsed liver, the strained liquid, 2 teaspoons of sea salt, and 1/2 teaspoon of pink cure number one (if using).

Add 3/4 cup of melted butter and 2 tablespoons of fresh thyme leaves; blend until smooth, straining again if desired.

Pour the mixture into mason jars, filling to the bottom of the threads, and cover with lids without cinching them down.

Preheat a sous-vide water bath to 155°F (68°C) and place the jars in the water bath, covering to prevent evaporation.

Cook the smaller jars for 90 minutes and the larger jars for about 2 hours, allowing for up to 3 hours total cooking time if desired.

Once cooked, cool the jars quickly outside and then refrigerate until ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens