Truffled Veal Liver Mousse Pâté with Port Wine

Prep Time : 15 minutes
Cook Time : 10 minutes
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1 lb of thawed Strauss Veal or Free Raised® Grass Fed Liver Slices
1 stick of butter (good quality pasture-raised, organic or European style butter preferred)
1 large onion, chopped
3 cloves of garlic, crushed
4 sprigs of fresh thyme
1-1/2 tsp of kosher salt
1/4 tsp of fresh ground pepper
1/3 cup of imported Port wine (has to be imported Port)
1 tsp of Worcestershire sauce
1 tsp of white or black truffle oil (optional)

  1. Heat a large skillet over medium heat. When hot, add 1/2 stick of butter. Once butter has melted, add chopped onion, thyme, and crushed garlic. Sauté until onion is soft and translucent.
  2. Add liver, salt, and pepper. Simmer over medium heat until cooked through; then add the Port wine. You may want to increase the temperature in order to speed up the time needed to reduce the port wine.
  3. Cook until wine is reduced and almost all cooked off.
  4. Turn heat to low or remove skillet from heat, remove thyme sprigs, and add ½ stick of butter. When melted, take everything in a pan and remove to a food processor and add Worcestershire sauce and truffle oil.
  5. Process until completely smooth – about 5 minutes. Spoon pureed liver a little at a time into a metal mesh strainer – using a spatula, push pureed liver through a strainer in small batches. Spoon strained pureed liver into a small bowl or serving dish – refrigerate until chilled or overnight. Serve with crackers, baguette slices, and fruit compotes. Enjoy!


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