Calf Liver Mousse Pate

2 lb. – 2 ½ lb. Bastrop Cattle Co., liver, trimmed of fat/gristle and cut into 2 inch slices. 

Soak overnight in milk (which removes any bitter/metallic taste)

1 ½ lbs. unsalted butter

¾ cup shallot, chopped fine

¼ cut celery, chopped fine

3 cloves garlic, chopped fine

1 tsp. Pate seasoning (mix together 2 Tbsp. ground white pepper, 1 Tbsp. ground cinnamon, 1 Tbsp. ground nutmeg, 1 Tbsp. ground cloves, keep any extra in a capped jar)

2 cups heavy cream

2 tsp. pepper

3 tsp. sea salt

1 cup brandy

2 tsp. Dijon mustard

1 ½ pkts. Unflavored gelatin (I adapted this recipe from one calling for chicken livers. 

Adding the gelatin makes it a little firmer and easier to spread).

½ cup red port (or red wine)

 

The recipe goes quickly so have all ingredients set up first.  Melt butter in a large pan or dutch oven over medium-high heat.  When hot and foamy, add the shallot, celery and garlic.  Cook until translucent, about 5 minutes.

 

Add in the drained liver and toss with the butter.  Then turn to low and “poach” the liver very gently in the butter until just still a little pink inside.  About 15 minutes.

 

Add the brandy, mustard, cream, salt,  pepper and Pate seasoning.  Bring back to a light simmer for a couple of minutes then remove from heat and cool to room temperature.  Transfer cooled mixture to a powerful blender (I use a Vitamix).  Dissolve the gelatin in the red port and add to the mix. Blend all until very smooth.  *At this point check the seasoning and add more salt to taste.  As pate is eaten chilled, it typically needs more seasoning than a hot dish.

 

The pate can be poured directly into ramekins (which I usually do), or can be put in a stand mixer with the paddle attachment for 30 seconds.  Transfer to a pastry bag and pipe mixture into mason jars or ramekins and return to the fridge.  Will keep in fridge for 3 weeks ans is best made 2 or 3 days ahead so flavors can meld.

 

Brought to you by my good friend Kathy Denison!

www.bastropcattlecompany.com

512-321-2725

 

Sauteed Lemon Liver

1 lb. Bastrop Cattle Company liver
1/2 cup milk
1/2 cut butter
3 onions, sliced
1/4 cup flour
1/4 tsp. paprika
1/4 ts. salt
1 peeled & cored apple, cut in thin wedges
1 green pepper, cut in thin strips
1/2 lemon

Cover liver with milk and refrigerate for at least 2 hours or as long as overnight. Drain.

Melt butter in large frying pan. Add onions and cook until soft. Remove from pan.
 
Lightly coat liver with mixture of flour, paprika and salt. Cook in hot butter until lightly browned. Return onions to pan along with apple and green pepper. Sprinkle lightly with about 1 Tbsp. of lemon juice.

Cover and cook for 5 minutes or until pepper is done as you like it.

Serves 4

Venetian Liver

1 pound Bastrop Cattle Company liver
1 Tbsp. flour
1 Tbsp. vegetable oil
1 tsp. salt
1/4 tsp. pepper
1 tsp. paprika
2 medium onions, sliced
1 stalk celery, chopped
1 green pepper, cut in strips
1 tomato, cut in wedges
3/4 cup beef stock
1/4 tsp. basil

Put flour, salt, pepper and paprika in a zippy bag and coat liver strips by shaking them in the flour mixture. Saute liver in oil in a large frying pan, about 3 minutes on each side. Remove to serving platter and keep warm in oven.

Saute onions, celery and green pepper until soft and golden. Add tomato and cook for another 2 minutes. Arrange vegetables on top of liver.

In fry pan, combine stock and basil, and bring to a boil. Simmer, uncovered for about 2 minutes. Pour over liver and serve at once.

Serves 4.