|Pheasant livers||8 Ounce|
|Duck liver||8 Ounce|
|Chicken livers||8 Ounce|
|Unsalted butter||6 Tablespoon|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Minced garlic||1 Tablespoon|
|Dried thyme||1 1⁄2 Teaspoon|
|Ground allspice||3⁄4 Teaspoon|
|Green peppercorns in brine||2 Tablespoon, drained, rinsed|
|Heavy cream/Whipping cream||1⁄3 Cup (5.33 tbs)|
|Scottish oatcakes||6 (Adjust Quantity As Needed)|
|Cumberland sauce||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
1) Wash and clean the livers well. Drain and pat dry.
2) In a heavy skillet, melt the butter over low heat.
3) Add the onions. Cook, stirring, until wilted, for about 10 minutes.
4) Add the garlic and cook to soften, for another 2 minutes.
5) Transfer to a large bowl.
6) To the skillet, add the livers.
7) Sprinkle with thyme.
8) Cook over medium-high heat, until the livers are well browned, for about 10 minutes, stirring and shaking the pan frequently.
9) Add the livers and cooking juices to the bowl with the onions.
10) To the same bowl, add the Drambuie, allspice, salt, and 1 tablespoon of the green peppercorns and mix well.
11) In a food processor, place the liver mixture and process until smooth.
12) While the machine is running, add the cream through the feed tube and process until blended.
13) Scrape the mixture into a bowl.
14) Fold in the remaining tablespoon of green peppercorns.
15) Adjust the seasonings to taste.
16) Cool to room temperature.
17) Scrape the pate into a decorative crock or bowl and refrigerate covered for 4 to 6 hours.
18) Serve with Scottish oatcakes.