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Beef-Liver Pistachio Terrine

Beef Liver Pistachio TerrineThis is a flavour­ful way to serve beef liver to those that are not crazy about the taste.  My daugh­ters absolutely hate the taste of liver and I haven’t found a flavour pro­file to change this atti­tude of their taste buds…until I made this recipe.  Still sophis­ti­cated enough for adults, yet mild enough for kids.  This is a win-win way of get­ting grass-fed beef liver into your diet and actu­ally enjoy­ing it!

Yield: 1 Loaf

Ingre­di­ents:

  • 1 ½ lb Beef Liver
  • ½ lb Chicken, ground
  • 100 g Cran­ber­ries, dried
  • 1 Lemon, Zest
  • 2 tbsp thyme, fresh finely chopped
  • 2 tbsp Sage, fresh finely chopped
  • Sea Salt & Pep­per, freshly cracked
  • 100 ml Sherry
  • 100 g Vidalia Onions, diced
  • 100 g Pis­ta­chios, raw shelled
  • 1 Egg
  • 10 Bay Leaves
  • 1 oz Butter

Instruc­tions:

  1. Mince the liver and chicken together (I pulsed it in a food proces­sor, being care­ful not to let the liver and chicken heat up).
  2. Com­bine in a bowl the liver mix­ture with cran­ber­ries, herbs, zest, sea­son­ing and sherry.
  3. Cover and let mar­i­nate overnight in the refrigerator.
  4. Remove from refrig­er­a­tor and pre­heat oven to 300 Degrees.
  5. Sauté onions and gar­lic until translucent.
  6. Add the liver mix and put in the pistachios.
  7. In a loaf pan, layer the bay leaves on the bot­tom, them spoon in the mixture.
  8. Cover loosely with foil.
  9. Cook for 2 hours.
  10. Cool, chill and serve.

This ter­rine works great for din­ner par­ties or can be por­tioned up and frozen for other nights!

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