Country Liver Pate Recipe

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Country Liver Pate

Pat Campbell


I know, everyone is not a "liver" fan. I happen to be one. For those of you that do love liver, try this liver spread. It is quite simple to make and put together, which makes it even better. What makes it really great, is that you can experiment with your own seasonings, blends, to your own taste.Ive found that this spread works great for Holidays, or, really any occasion. I have had this recipe a while, think I remember copying from a magazine,like Southern Cooking, Gourmet cooking made easy, or, something along that line.I have a "Quick Pate Spread" that is very good if you are in hurry.

★★★★★ 1 vote
makes about 3 cups
15 Min
10 Min


1/4 - 1/3
butter, or as needed
1 lb
chicken livers
1/2 lb
medium mushrooms
green onions, minced
small to medium garlic, minced, or to taste
1/2 cup
cooking or dry white wine
1/8 tsp
favorite hot cooking sauce


1In skillet over medium high heat, melt 1/4 cup butter, may add more as needed, stir in livers, mushrooms, onions, salt and garlic. Try not to use over orginal 1/4 cup
2Cook till livers are lightly browned, but still light pink inside. Stir in wine and hot sauce, cover and simmer 5 minutes. Cool to warm.
3In covered blender at medium speed, blend mixture and 1/2 cup butter till smooth, stopping and scraping sides. (mixture will be thin)
4Pour into a 3 cup container, cover and refrigerate for 3-4 hours or till firm. Serve with assorted crackers and cbheese.

About this Recipe

Course/Dish: Meat Appetizers
Hashtags: #mushrooms, #wine, #liver