I brown some onions and garlic in heaps of fat (lard/tallow/ghee/duck, whatever). Throw in some sliced bacon and shiitakes if you want.I used venison/beef/duck liver this go around. Use whatever healthy liver you want with the exception of frozen pork liver (fresh is fine). If you like frozen pork liver, fine use it. I don’t like it in paté and it can turn off someone just getting into eating this beautiful food. Clean your livers first, cut out membranes and stringy bits and feed them to your ever-loyal, ever-begging dogs.
Add livers to your cast iron pan because all you cook in is cast iron because you know there ain’t any other way to cook. Add seasoning (I used fresh rosemary and thyme with wild foraged mushroom powder because those are my favourite). Salt and pepper. Don’t overcook, the livers should still be pink inside.
At this point, a lot of recipes call for alcohol and cream – both good, but I don’t drink alcohol, nor do I cook with it and we’re not milking right now. Instead, and preferred, I pour in some bone broth and great blobs of ghee and, this time, added brown butter ghee.
Remove any fresh herb stalks you cooked with and whiz away in food processor. Taste, adjust seasonings, add more bone broth and fat to get the creamy texture you like. It should be thick, don’t add too much broth.
At this point you can work the paté through a sieve to get out any gritty bits, but I’d rather walk through coals so I don’t. Put paté in jars with a bit of headspace if you’re going to add fat to seal them. If not, just fill up the jar.