Photo: Jody Horton; Styling: Heather Chadduck Hillegas 
Hands-on Time
35 Mins
Total Time
6 Hours 45 Mins
Yield
Makes 1 1/2 cups

Serve this earthy, rustic spread with grilled bread and Cranberry-Pecan Chutney.

How to Make It

Step 1

Rinse livers, and pat dry with paper towels. Place livers in a large bowl, and add 1 cup milk; cover and chill 1 hour. Drain livers, and return to bowl. Add remaining 1 cup milk; cover and chill 1 hour. Drain livers, and pat dry with paper towels.

Step 2

Cook bacon in a large skillet over medium heat 3 to 4 minutes on each side or until crisp. Drain on paper towels, reserving drippings in skillet. Finely chop bacon.

Step 3

Cook livers, in batches, in hot drippings over medium heat 2 minutes on each side or until golden brown and done. Remove livers with a slotted spoon, and drain on paper towels. Discard drippings, and wipe skillet clean.

Step 4

Sauté garlic, jalapeño, and next 2 ingredients in melted butter in skillet over medium-high heat 1 to 2 minutes or until fragrant. Stir in bourbon, salt, and pepper; simmer 1 minute. Remove from heat, and cool 10 minutes.

Step 5

Process livers, bacon, and garlic mixture in a food processor 60 to 90 seconds or until smooth. Add softened butter, and process 10 seconds or until blended. Transfer to a bowl; cover and chill 4 hours.

Step 6

Note: Chopped, cooked bacon may be omitted from the pâté and used as a topping instead, if desired.

Ratings & Reviews

Other reviews are wrong

KnittingSis
November 22, 2015
Previous reviewers apparently do not have very refined palates.  This recipe is divine.

KnittingSis's Review

ncreader
January 01, 2014
Agree with the other reviewer concerning amount of work and texture. I also left out the jalapeno and I thought the flavor was good. Might make again--I made most of the Texas Thanksgiving menu (Southern Living 2013) and liked the theme of thyme and rosemary through the menu.

ncreader's Review

Dego
October 28, 2013
Had to throw it out. I did leave out the garlic and jalapeno, but the flavor and texture of this pate was just not appetizing. (A better treat, if you do like chicken livers, is to broil or bake them individually wrapped in bacon, and not to overcook the liver. Not a diet dish, but a tasty treat with a glass of red wine.) This pate was just not good to me, and not worth the calories. And it was a lot of effort, soaking in milk, etc. Not worth it.