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A great use for organ meats.
Prep Time: 24:00
Cook Time: 00:30
2 lbs organ meat (pastured chicken hearts and livers, in this case)
2 cups buttermilk (uncultured, here, but the best you can find)
5 tbls raw salted butter, divided
1 cup bacon, cut into lardons
4 cloves garlic, peeled and sliced
2 egyptian walking onions (or the more traditional shallots)
5 oz red wine (brandy, port, madeira or any booze you like)
1 cup heavy cream
1 fist full of herbs (tarragon, sage, and rosemary, i. this one)
1 tsp cracked black pepper
1 tsp nutmeg
1 tsp allspice
1 tsp kosher salt, then to taste
1Marinate the organ meat in the buttermilk for 3 to 24 hours.
2Drain and rinse. Let dry in a sieve while you get your mise en place.
3In a cast iron skillet, on low, render and brown the bacon. Do not drain of the grease.
4Add 3 Tbls of the butter. When melted, add the onions and garlic. Once caramelization just begins, add the liver.
5Brown just until the outsides change color.
6Deglaze with whichever liquor you've chosen.
7Add cream, salt, and spices and reduce.
8When the cream has reduced to a thickness just before sauce consistency, transfer everything to a food processor. Purée until smooth with the rest of the butter.
9Pass through a food mill, or a China cap. Tougher bits that remain can be saved for dog food.
10Taste the pâté and correct the seasoning.
11Pour into the mold of your choice, lined with plastic wrap. Cover and chill for no less than 4 hours.
12Remove from mold, unwrap and serve with bread, crackers, something pickled, and perhaps some mustard and dried fruit.
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