Liver has so many excellent benefits and we love having liver pate when we go to any fine dining restaurant. With Josh’s last buck, he tasked me with some “fancy” liver recipes, and this all-spice and sage venison pate is fantastic- you cannot taste the liver at all!

Ingredients

• 1lb venison liver (diced thinly with all membranes removed)
• 1 stick of butter
• 1 whole onion- chopped thinly
• 2 TBSP minced garlic
• 6 TBSP heavy cream
• 1 1/2 tsp all-spice
• 2 TBSP finely chopped fresh sage
• 1/4 tsp salt

Directions

• In a medium skillet over low heat, melt 1/2 stick butter and caramelize onions (should take about 15 minutes)
• Add onions and all remaining ingredients, minus the heavy cream and liver, to a food processor and combine
• In the same skillet, melt the remaining 1/2 stick of butter and add liver- cooking throughout (it’s best over medium heat)
• Once the liver is cooked, let it cool for several minutes before adding it to your food processor with the other ingredients
• Combine, add heavy cream 1 TBSP at a time (you may need more or less for the pate consistency)
• Enjoy over crackers or just by the spoon (aka Josh)

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