Muskrat Liver Pâté
Muskrat Recipe
1Setup & Prepare
Cultural Context
This sophisticated preparation transforms the often-overlooked organ meat into a luxurious spread worthy of fine dining establishments. The technique draws from French pâté traditions while showcasing the rich, mineral-forward flavors that make organ meats prized by chefs and traditional cooks who understand their nutritional and culinary value.
2Ingredients
Shopping List
3Cooking Instructions
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Liver Prep: Trim livers of any connective tissue. Pat dry thoroughly.
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Sauté Aromatics: Melt 2 tbsp butter in a skillet. Sauté shallot and garlic until soft, about 3 minutes.
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Cook Livers: Add livers to pan and cook until browned outside but still pink inside, about 4 minutes.
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Deglaze: Add brandy carefully (it may flame) and scrape up any browned bits.
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Blend: Transfer to a food processor with cream and remaining butter. Blend until very smooth.
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Season: Add thyme, nutmeg, salt and pepper. Blend again and taste for seasoning.
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Strain: Press mixture through a fine sieve for silky texture.
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Chill: Transfer to ramekins, top with melted butter to seal, and refrigerate 4+ hours.
▶Watch the Recipe
See the techniques in action with our step-by-step video guide
4Chef's Notes & Pairings
Chef's Notes
- Don't overcook livers or they become grainy and bitter
- The brandy adds depth but can be omitted if preferred
- Properly sealed pâté keeps 5-7 days refrigerated
Wine Pairing
A rich Sauternes or aged Port provides the sweetness and complexity to balance the rich, mineral flavors.
Nutrition Facts
Per serving: 145 calories, 12g protein, 9g fat, 2g carbohydrates. Nutrient-dense organ meat preparation.
