Squirrel Liver Pâté

Experience squirrel at its finest with this elegant recipe. The key is traditional French charcuterie, which ensures sophisticated appetizer worthy of fine dining every time you make it.

French luxury meets small game organs

Organ Utilization This preparation transforms often-discarded squirrel livers into elegant pâté, maximizing use of the entire animal.

Ingredients (Serves 8-10 as appetizer)

• 1/2 lb squirrel livers (from 8-10 squirrels)
• 1/4 lb butter, softened
• 2 tbsp cognac
• 1 shallot, minced fine
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp white pepper
• 1/4 tsp nutmeg
• 2 tbsp heavy cream

Classic Pâté Method

1. Liver Preparation: Soak livers in milk for 2 hours. Pat dry before cooking.

2. Cooking Process: Blend with cream until smooth. Sauté livers with shallots until just pink inside. Add cognac.

3. Processing: Blend hot livers with butter until smooth. Season and strain.

4. Molding and Storage: Pack into ramekins and cover with clarified butter. Chill overnight.