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DDP Deer Liver Pate'
by Martin Reinhardt - Wednesday, August 15, 2012, 3:00 PM
 

DDP Deer Liver Pate’

1 lb deer liver (about a large skillet full)

2 cups wild rice milk

2 tbsp sun flower oil

¼ cup leek bulbs

½ tbsp sun choke powder

1 tsp sweet fern

1 tsp sea salt

¼ cup black cherry juice

Cut up liver into large thin pieces. Soak liver in wild rice milk for an hour or more. Heat sunflower oil, leek bulbs, sweet fern, sea salt, and sun choke powder in a large pan on medium heat for 3-5 minutes. Add liver slices and cook until brown on the outside but still pink inside. Add black cherry juice and cook until much of the liquid is evaporated and the liver is cooked thoroughly. Take pan off stove and let it cool. Add everything in the pan to the food processor and puree the mix until the liver is in a spreadable consistency. Add more sea salt if needed for taste. Tastes great on corn bread or with corn chips and green beans.