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Highland Pate

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Ingredients
  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
  Drambuie 3 Tablespoon
  Ground allspice 3⁄4 Teaspoon
  Salt 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)
Directions

GETTING READY
1) Wash and clean the livers well. Drain and pat dry.

MAKING
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.

FINALIZING
16) Cool to room temperature.
17) Scrape the pate into a decorative crock or bowl and refrigerate covered for 4 to 6 hours.

SERVING
18) Serve with Scottish oatcakes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Blending
Ingredient: 
Meat
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
8

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