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 Preparation: Clean livers, removing any connective tissue or blood spots. Pat dry and season lightly.
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Cooking: Heat butter in large skillet over medium-high heat. Sauté livers until browned outside but still pink inside, about 3-4 minutes per side.
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Aromatics: Add shallot and garlic to pan, cook 1 minute until fragrant.
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Deglazing: Add brandy carefully (may flame). Cook until alcohol evaporates, about 1 minute.
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Processing: Transfer mixture to food processor. Add cream, thyme, salt, pepper, and nutmeg. Process until smooth.
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Straining: For silky texture, press mixture through fine-mesh sieve, pressing solids with spoon.
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Molding: Pack into small ramekins or terrine mold. Melt remaining butter and pour thin layer over surface to seal.
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Chilling: Refrigerate at least 4 hours before serving. Serve with toast points and cornichons.
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.
