Grass-fed Beef Recipe

Liver Pate


2 - 3 tablespoons butter
1 lb chicken or duck liver
1/2 - 1 lb mushrooms
1 bunch scallions, chopped
1 - 2 garlic cloves, finely diced
1/2 teaspoon dry mustard
1/4 teaspoon dill
1/4 teaspoon rosemary
1 tablespoon lemon juice
1/2 stick butter, softened
2/3 cup dry white wine


Melt the 2 - 3 tablespoons of butter in a heavy skillet. Add liver, onions, mushrooms, and garlic. Cook 10 - 15 minutes until all of the liver is brown. Add wine, mustard, lemon juice, and herbs. Boil uncovered until liquid is gone. Allow to cool in refrigerator.

Put in food processor with the 1/2 stick of softened butter. Season. Place in crock or mold. Serve chilled.