Liver Pate

Liver Pate:

Ingredients:

·        3 tablespoons butter(grass-fed)

·        1 pound of chicken or duck livers( free-range)

·        1 yellow onion, chopped

·        2/3 cup dry vermouth

·        2 cloves garlic, mashed

·        1/2 teaspoon dry mustard

·        1 teaspoon or more fresh rosemary

·        1 tablespoon lemon juice

·        1/4 cup crème Fraiche(from grass-fed dairy)

·        2 tablespoons butter, softened to room temperature

·        Celtic sea salt to taste

Directions:

1.    Melt butter in a heavy skillet. Add livers and onions and cook, stirring occasionally for about 10 minutes, until onions are soft and livers are browned.

2.   Add wine, garlic, mustard, lemon juice, and rosemary. Bring to a simmer and cook uncovered until the liquid has evaporated. Allow cooling.

3.   Blend in a food processor with softened butter and crème Fraiche.

4.   Place in a crock or mold and chill well.

5. Serve on true sourdough bread, and seed crackers, or simply eat alone. Bon appétit!