Ostrich Liver Pâté
Ostrich Recipe
1Setup & Prepare
About This Recipe
Ostrich liver, properly prepared, creates smooth, rich pâté with complex flavors. Traditional techniques ensure tender, creamy results.
Cultural Context
Organ meats are valued globally for nutritional density. This refined preparation transforms ostrich liver into elegant pâté, honoring complete use of the bird.
2Ingredients
Shopping List
3Cooking Instructions
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Soaking: Soak liver in milk for 30 minutes. Pat dry and cut into pieces.
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Bacon: Cook bacon until crisp. Remove and reserve.
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Aromatics: In bacon fat, cook onion until soft, 8 minutes. Add garlic, cook 1 minute.
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Liver: Increase heat. Add liver and cook until just pink inside, about 5 minutes.
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Deglazing: Add brandy carefully. Cook until reduced by half.
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Blending: Transfer everything to food processor. Add softened butter, cream, thyme, allspice, salt, and pepper. Process until very smooth.
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Straining: For ultra-smooth texture, press through fine-mesh strainer.
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Molding: Pack into ramekins. Smooth top and pour thin layer of melted butter to seal.
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Chilling: Refrigerate at least 4 hours until firm.
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Service: Serve at room temperature with crackers.
4Chef's Notes & Pairings
Chef's Notes
- Don't overcook liver or it becomes grainy
- Soaking removes any strong flavor
- Butter seal prevents oxidation
- Remove from refrigerator 30 minutes before serving
Wine Pairing
Sweet Sauternes or late-harvest Riesling provides classic pairing.
Nutrition Facts
Per serving: 220 calories, 12g protein, 18g fat, 3g carbohydrates. Very high in iron and vitamins.
