Pâté with a Blackberry Sauce
Most people don’t use the livers or the hearts from the animals they harvest but here is a recipe that is not only simple but let’s us walk the path of not wasting food and using all of the animal to the best of our ability. This is a great addition to any charcuterie board. I hope you will give it a try and be pleasantly surprised!
Note: that you can serve this with or without the sauce.
Pâté with a Blackberry Sauce
1 cup of pheasant, duck and/or chucker livers
1 cup of shallots, quartered
3 cloves of garlic halved
4 sprigs of thyme (this can be replaced with Sage for a different flavor)
Place all the items in a small stock pot and add enough water to cover all of the ingredients. Cover with a lid and put on low so it is at a simmer. Cook for 30 min. Strain off the liquid and place in a food processor with 4 TBS of room temperature unsalted butter, blend until smooth and add salt and pepper to taste.
Place the mixture on a tamis or fine Sieve over a bowl and work the mixture through using a bowl scrapper or a spoon, this will make the mixture smooth.
Place in a small bowl and cover with plastic wrap (or check out these Earth friendly alternatives) that you push down so it is in contact with the pate and refrigerate for at least 30 min or over night. While the pâté cools make the Blackberry sauce. Bring out and let sit at room temp for 15 min before serving. Bon Appétit!
Blackberry Sauce
1 lb of fresh blackberries
1 tablespoon of sugar
1 tablespoon of water
4 springs of thyme
2 cloves of garlic
Place the thyme and garlic in cheese cloth and tie with kitchen twine to make a sachet. Place all the items in a small stock pot with the sachet and bring to a boil. Turn to low and let simmer for 30 min until thickened stirring and breaking the blackberries up. Place in a small bowl and chill until ready to serve with the pâté.
