This 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
- 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
- Mince the liver and chicken together (I pulsed it in a food processor, being careful not to let the liver and chicken heat up).
- Combine in a bowl the liver mixture with cranberries, herbs, zest, egg, seasoning and sherry.
- Cover and let marinate overnight in the refrigerator.
- Remove from refrigerator and preheat oven to 300 Degrees.
- Sauté onions and garlic until translucent.
- Add to the liver mixure and put in the pistachios.
- In a loaf pan, layer the bay leaves on the bottom, them spoon in the mixture.
- Cover loosely with foil.
- Cook for 2 hours.
- Cool, chill and serve.
This terrine works great for dinner parties or can be portioned up and frozen for other nights!