Veal Liver Pâté

Instructions

1. Buy beef liver (ideally veal or calf liver - it’s much more tender). 
2. Wash the liver and then pat it dry with a paper towel. 
3. Cut any membrane off the liver (you don’t want stringy pâté). 
4. Heat a few tablespoons of tallow in a pan on medium high. Wait until the tallow has melted and the pan is hot (you can test if it’s a good temperature by adding a drop of water to see if the water crackles). 
5. Add liver to the pan. It should make crackling noises. If there aren’t crackling noises, remove the liver and heat the pan up more.  
6. Cook the liver for approximately 1.5 minutes per side until there’s a tiny bit of pink left in the middle. (It’s better to undercook this so feel free to check to make sure it’s not overcooking partway through frying.)
7. Remove and let the liver cool a bit (it should still be warm) and slice into 1-2” pieces. 
8. Melt the 0.5lbs of tallow in the pan. 
9. Pour the liver and the melted tallow  into a blender. You need added fat to make the pâté creamy. It should be around 1/4 fat by volume. 
10. You may have to scrape contents from the side of the blender a couple of times to get a smooth, non-grainy pâté. 
11. Refrigerate in jars and serve chilled. Eating this with jerky is delicious.