Bird Liver Pâté
- Quail or Pheasant Liver
- Half a small Onion
- Port/ Brandy or Red Wine
- Sour Cream
Gently cook the onion in the butter until soft.
Add the livers & the liquor cooking thoroughly so the livers are cooked all the way through.
Put in a blender with sour cream.
Blend quickly for a rough pâté, longer for a smooth pâté.
The pâté can improve with age though is usually pretty good straight after it has been made. Serve with whatever you normally have pâté with. I like either water crackers or Vogels Very Thin Original Mixed Grain toasted. The toast warming up the pâté changes the flavour.