Liver: From Gas Stations to Pâté

As a kid in rural Indiana, the only person that I knew that ate liver was my aunt Linda. Every year, she came to visit from New York and insisted that we take her to our local gas station for chicken livers and gizzards. Yes, the only place that I knew of that served liver was at the gas station.

I did not know that liver was considered a delicacy and I certainly had never heard of pâté. (Pâté is a spread of finely chopped or pureed seasoned meat.)  Liver is interesting because it is a food eaten by the elite and the working class. As a delicacy, it can be made into pâté and served on tostadas. However, it can just as easily be sautéed with onions or served fried.  ​

​Liver is the most nutrient dense of the organ meats and is full of vitamin A, folic acid, iron, and other important nutrients. Despite the health benefits, many hunters leave the liver in the field when they harvest an animal.

​We always bring the organ meat out of the mountains, if it is feasible. I have eaten elk, venison, and beef liver and each one is delicious. An elk liver is absolutely enormous and will easily provide at least 5 meals.

I know it might feel like a stretch to start making your own pâté, but it is incredibly easy. Any dinner guest will be impressed when you serve elk pâté as an appetizer – especially if you shot the animal and brought the liver back from the field.

And, if I ever find myself back in the small town where I grew up, I think that I will try the gas station liver! I think aunt Linda was on to something . . .

​Liver ​Pâté

2-3 cups of coarsely cut liver
½ cup of diced red onion
3-5 chopped garlic cloves
¼ cup of half and half
1 teaspoon coarse salt
½ teaspoon powdered red chile
½ teaspoon Herbs de Provence (or basil/oregano)
Pepper to taste
Olive oil
Diced green onion to garnish
Crackers

1. In a medium sized sauce pan, heat olive oil. Add liver, red onion, and garlic.

2. Brown the liver and cook the onions until translucent. 

3. In a food processor, add the cooked ingredients. Add the half and half, coarse salt, red chile, herbs, and pepper. Blend contents until desired consistency is achieved (some people like their pâté smooth where others prefer a more rustic consistency).

4. Serve warm on crackers. Garnish with diced green onion.

Hint: pairs well with homemade jalapeno jelly

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