Ingredients
- 1 pound antelope liver, skinned and cut into large pieces
- 8 T (1 stick) butter, divided use
- 1 T Garlic Mojo
- 1 anchovy filet
- 1 bay leaf
- 1 cup yellow onion, diced
- ¼ cup purple onion, diced
- 1 T minced garlic
- 1 T capers, chopped
- ½ T fresh thyme, chopped
- ½ tsp salt
- ½ tsp pepper
- ¼ cup dry sherry
- ½ cup parsley, coarsely chopped
- 1 tsp extra virgin olive oil
- Zest from one small lemon, about ½ tsp
- ½ cup Parmesan cheese, grated
Directions
- In a large skillet, over medium high heat, melt 4 T of butter. Add Garlic Mojo to the pan. Add anchovy filet and cook until it has melted. Add bay leaf and onions and cook until onions are soft, about 3 minutes. Add liver, garlic, capers, thyme, salt and pepper. Cook until the liver is browned on the outside and still slightly pink on the inside, about 5 minutes. Add the sherry and cook until most of the liquid has evaporated and the liver is cooked through. Do not overcook.
- Let cool. Discard bay leaf. Add liver mixture, parsley, extra virgin olive oil, lemon zest and Parmesan to a food processor and puree. Stop and scrape down the sides occasionally. Cube 4 T butter, add softened pieces and pulse until blended. Add more salt and pepper to taste. Pack the paté into ramekins, cover with plastic wrap and refrigerate for six hours.
Source: http://ohboykarencooks.blogspot.com/2011/11/antelope-liver-pate.html
