Pate is not only a simple everyday spread on sandwiches, but also an exquisite delicacy. It all depends on what to cook it from. For example, such a variant of deer liver will please even seasoned gourmets and connoisseurs of culinary experiments.
Ingredients
Step-by-step cooking recipe
Wash the liver, cut into strips and fry in a frying pan. Save the juice that stood out.
Grate the carrots, chop the onion and fry separately.
Boil hard-boiled eggs. Peel the apple.
Pass all the ingredients with garlic and soft butter through a meat grinder.
Season the pate and bring it to the desired consistency, adding brandy and liver juice.
Leave the pate in the refrigerator at least overnight.
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