Springbok Liver Pâté
Mention pâté, and what comes to mind first, expensive gourmet duck liver or chopped liver? Both are correct, of course, but pâté is not limited to poultry. It can be as fancy as you like, suitable for the grandest occasion, or an inexpensive but delicious appetizer at your home party. Most pâtés are much simpler to prepare than you might expect. Pâté is simply a mixture of seasoned ground seafood, poultry, meat or vegetables, and often a combination of several different base ingredients. Beef, pork, liver, ham, seafood, wild game, poultry, and vegetables are all candidates for pâté. The grind can be smooth and creamy or on the chunky side. It may be served hot or cold, moulded or unmoulded.
Preparation Method
Melt 25 ml butter in a frying pan and sauté liver, mushrooms and onion for 5 minutes. Add remaining ingredients (except rest of butter) and simmer, covered, until liver and mushrooms are just tender. Remove from stove. Allow mixture to cool slightly, then place in a blender or food processor with remaining butter and blend until smooth. Pack pâté tightly in an earthenware crock and chill for at least 3 hours before use.
Ingredients
- 500 g springbok liver, chopped
- 200 g butter
- 250 g mushrooms, finely chopped
- 1 small onion, finely chopped
- 125 ml dry white wine OR sherry
- 1 clove garlic, crushed
- 1 ml dill seeds
- 5 ml salt
- 4 drops hot pepper sauce
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