We make liver pate often around here. Since i had some nice looking gizzards and hearts i thought i would try a pate from them (and liver). I would expect a different texture and meatier taste (not as rich as liver pate).
I sauted some onion with garlic in butter then added the organs (large parts cut up in smaller pieces).
Spices in the mill: pepper, juniper berries, rosemary and thyme.
In the food processor
Secret ingredient (i expect some flack for using it)
In ramekins
I sauted some onion with garlic in butter then added the organs (large parts cut up in smaller pieces).
Spices in the mill: pepper, juniper berries, rosemary and thyme.
In the food processor
Secret ingredient (i expect some flack for using it)
In ramekins