Ingredients Jump to Instructions ↓

  1. 1/4 lb 113g / 4oz Game-bird livers

  2. 1/2 cup 31g / 1.1oz Rendered chicken fat or soft butter

  3. 1/4 teaspoon 1 1/3ml Grated nutmeg

  4. 1 teaspoon 5ml Dry mustard

  5. 1/8 teaspoon 0.6ml Ground cloves

  6. 2 tablespoons 30ml Minced onion

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Simmer livers in water barely to cover for 15 to 20 minutes. Drain And grind through finest blade of a grinder. Beat in remaining ingredients. Pack into containers (I use miniature bread tins), and cover. Refrigerate, or freeze for up to 3 months. Dip briefly into hot water to slip out of containers. This recipe yields 1 cup of pate.


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