Liver Pate

overhead view of jarred liver pate,
three crackers, liver pate spread on the crackers in a row

Chef Craig Young joined us at Seasons Pharmacy and Culinaria to prepare liver pate.   The video of the process can be found here, on our YouTube Channel. 


  • 2 lbs liver
  • 2 shallots, diced
  • 4 oz brandy
  • 4-5 tbsp butter
  • 1 oz pork fat, finely diced
  • 1 tsp fresh thyme leaves
  • 9 g. sea salt
  • 9 g. curing salt
  • 2 pinches mace
  • 1 tsp freshly ground black pepper
  • ½ fresh nutmeg, finely grated (or 1 tsp ground nutmeg)


  • A sieve, or mesh strainer 
  • Microplane or very fine grater 
  • Mason jars


  1. Oven roast or pan fry the liver in a bit of lard or butter, until it is medium rare.  The oven can be set for 350ºF, and check frequently, this will only take a few minutes 
  2. Purée the liver in a food processor or blender, and push through the sieve, use the smooth part and discard all the hard bits.
  3. Mix the sieved liver in until fully incorporated
  4. Once the ingredients are smoothly incorporated and cooled, spoon into mason jars.  The mason jars should be filled to the neck.
  5. Add in some melted butter or melted lard to seal the surface and prevent oxidation. 
  6. Refrigerate for 2-3 days for improved flavours through the aging process.

Tricks & Trips

  • For cooking medium-rare liver, the liver should hold shape, with some pinkness to the interior. 
  • Add black trumpet mushrooms for additional flavour.