Author Notes
We had a tiny bird thanksgiving. No turkey, just 10 cornish game hens. That means I had 10 hen offal packs to play with. I started with the livers. (You could also use your turkey livers.)
Mix in other Thanksgiving leftovers, and this is one smooth snack. Kind of like liver flavored butter.. —cookingwithleftovers
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Ingredients
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10
cornish game hen livers, cleaned of any fat
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1 tablespoon
butter
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1 tablespoon
olive oil
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3
sage leaves, diced
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1
small garlic clove, diced
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1/3 cup
champagne
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1/2
lemon zest
Directions
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Clean the livers of any fat, dry them, and season with salt and pepper.
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Add the butter, sage, garlic, and oil to a pan, turn it up to high heat, and then add the livers. Cover and cook for 2-3 minutes.
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Add the champagne and cook down for 5 more minutes, or until the champagne has cooked down and only about 1/3 of it is left.
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Put into a food processor, or if you don’t have one (like me), chop up finely and use an immersion blender. Add the lemon zest and season again to taste.
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Let cool and put in the fridge. After about an hour… pâté! It makes enough spread for about 3 leftover dinner rolls, sliced up, and toasted..
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