Caribou Liver Pate

Yeah, yeah... I don'ts knows hows to git the high-fens over the 'e' in "pate"... But I don't care!

Here's my liver pate(') recipe, it works great for lamb, and I've had someone say it's very good for game meat (IE caribou --are you listening Brittany????????????) too.

You can use any liver you'd like, I use lamb's liver cus it's like a buck a pound down here. One lamb's liver is around 400g which is just under a pound, so you'll want around a little less than a pound of any liver.

What you need:

1 lamb's liver (about a pound of liver), thin sliced
1 small onion, rough chopped
2 or 3 chopped button mushrooms (it's the standard kind you get at the shops)
olive oil
1 tbsp (about) of butter
2 or 3 cloves roasted garlic OR 1 tbsp prepared garlic paste
red wine
sea salt
ground black pepper
1 tsp dried basil leaves


What you do:

Saute (on medium-low heat) the onion and mushrooms in a bit of olive oil till the onion is translucent. Add the butter, garlic, liver slices, red wine (around a cup of red wine) and the basil. Saute for a few mins more, then add the salt and pepper till the liver is cooked --don't forget to stir it as it's cooking! By the time the liver is cooked, most of the liquid should be cooked down. If the liquid is cooked down BEFORE the liver is done, then just add a splash of red wine to finish it. Try to keep it moving regularly, but you don't have to stand there stirring the whole time.

Let it cool, then strain it (and reserve the liquid). Put all the solids in a food processor and process till it's smooth. If it's too dry, then add some of the strained liquid, no worries. If it's still too dry after adding all of the reserved liquid, then add some olive oil.

When it's a smooth consistency that appeals to you, call it done and spoon it into a jar (boil the jar and lid first though). It'll keep for a week or so in the back of the fridge.

There's LOADS of other seasonings you can add to it; go experiment! Heck, try a bit of taco seasonings, or some curry powder, or Italian, or Moroccan; the list is endless. Add the seasonings in at the same time you'd add the basil in the above recipe. You can also add a couple of drops of Liquid Smoke too (very tasty).

Enjoy!

Oh, wait: it freezes and keeps all winter long.