How to make Truffled Veal Liver Mousse Pâté the easy way

July 04, 2018

How to make Truffled Veal Liver Mousse Pâté the easy way

This easy and fancy pâté recipe is perfect for entertaining guests. Veal and chicken are usually the preferred choices for pâtés. It is considered elegant because of the types of ingredients used in the recipes. 

To make pâté, you must have right ingredients on hand. For example, the meat, veal or chicken, must be organic or grade A. The butter must be a good brand. A mixture of fresh herbs is preferable, so the natural flavors could be extracted while cooking. Port wine is preferred as well. Imported if you can afford it. For fat, truffle oil is usually the choice. To add a spicy kick, I choose to add the Hot and Spicy Pineapple with Herbs Blend. 

Truffled Veal Liver Mousse Pâté

The Pineapple Blend, not only enhances the flavors of the other ingredients, but it also adds a beautiful and delicious taste to the pâté. 

Truffled Veal Liver Mousse Pâté

Impress your guests today with this easy and wonderful pâté recipe. 

 Prep Time: 15 min; Cook Time: 10 min; Total Time: 8 hr (refrigerated) 25 min

Ingredients

  • 1 lb of thawed Veal or Free Raised Grass Fed Liver Slices
  • 1 stick of butter, good quality or organic butter preferred
  • 1 large onion, chopped
  • 3 cloves of garlic, crushed
  • 4 sprigs of fresh thyme
  • 1-1/2 tsp of kosher salt
  • 1/3 cup of Port wine, imported preferred
  • 2 tsp of Hot and Spicy Pineapple with Herbs Blend
  • Fresh lemon juice
  • 2 - 3 tsp of white or black truffle oil

Instructions

  1. Heat a large skillet over medium heat. When hot, add 1/2 stick of butter. Once butter has melted, add chopped onion, thyme, and crushed garlic. Sauté until onion is soft and translucent, about 3 - 4 minutes.
  2. Add liver, hot and spicy pineapple with herbs blend, and salt. Add a few drops of lemon juice. Simmer over medium heat until cooked through; then add the Port wine. Cook until wine is reduced and almost all cooked off.
  3. Turn heat to low, remove thyme sprigs, and add ½ stick of butter. When melted, take everything in a pan and remove to a food processor and add truffle oil and additional Hot and Spicy Pineapple blend if preferred.
  4. Process until completely smooth. With a spatula, push pureed liver through a strainer in small batches in a metal mesh strainer. Spoon pureed liver into a serving dish and refrigerate until chilled - preferably overnight. Serve with crackers or baguette slices.

 





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