This is adapted from the recipe found here:
Elk Liver Pate. I used her recipe the first round and it was too bitter (too much mustard), too much butter and the alcohol ratio was way too high. I made some adjustments and added a few things and it came out way better. My recipe is what is printed but is derived from hers. Notice my recipe is for 2lbs liver, hers is for 1/2 lb. If you follow her recipe cut the alcohol contest by at least half in my opinion.
Choice of liquor:
I used a light Armagnac the first go-round and that was good except the ratio was way too strong. The second batch I used a Calvados and that was excellent. I believe any good quality Cognac, Armagnac or Calvados would all be good choices and I also think a light to moderately peated Scotch would be worth a try at some point i.e. Highland Park, Springbank, Bunnahabhain etc.
My Recipe:
Milk, for soaking liver
1 quart water or enough to cover liver when cooking
1 tsp salt
2 celery stalks, split and halved
6 sprigs parsley
15-20 peppercorns
1 tsp dry hot chili flakes
1 tsp ground cinnamon
2 lbs elk liver, cut into pieces and outer membrane removed (you could use any game or domestic liver)
1 tsp salt
2 sticks butter
1 large dollup bacon grease
1 tsp grated nutmeg
2 tsp dry mustard
1/2 tsp ground allspice
2 pinches ground cloves
1/2tsp ground sage
1/2 tsp ground coriander
2 pinches dried thyme
4 green onions, finely chopped
1 tsp minced garlic
1/3 cup Calvados (see comment on liquor above)
4 tbsp finely chopped parsley
3/4 cup heavy cream
Place liver in a bowl and cover with milk, let soak in fridge for at least an hour, overnight is also fine. After testing I do believe this cuts the heavy flavor of game livers, particularly elk.
Pour water in a large pot and add 1 tsp salt, celery, parsley sprigs, peppercorns, hot chili flakes & the cinnamon. Bring brine up to a boil, cover, reduce heat and let simmer for 10 minutes. Add the liver and bring back up to a boil, reduce heat, cover and let simmer for 8 minutes. Remove from heat and let stand for 10 minutes. Remove the liver pieces and place on a plate to cool.
Meanwhile, place the butter, bacon fat, remaining salt, nutmeg, dry mustard, sage, coriander,thyme, allspice, cloves, green onions, garlic, liquor and parsley into a food processor. Pulse until well blended. Once the liver is cool remove the outside membrane and any gristle. Chop finely and add to the food processor. Pulse until well blended and smooth. Add the heavy cream and blend until mixed.
Line a ramekin or bowl with plastic wrap and spoon in the pate. Smooth out and wrap well in plastic wrap. Store in the fridge overnight before serving or freeze for later use.
To serve: remove plastic wrap and invert onto a plate. Use a warm knife to smooth out any rough spots. Cover the top with freshly ground pepper and finely chopped fresh parsley. Serve with simple or unflavored crackers or bread/toast. This is also good with toast and a tart jam/jelly. If serving with jelly I prefer to leave the parsley garnish out.
*this also works very well as a condiment to your grilled elk steaks as you would use horseradish
Enjoy!
