Ingredients
Livers from 12 or more game birds
2 oz. Olive oil
Herbs de Provence
1/4 lb melted butter
2 oz. Cognac (or Calvados)
1 tsp truffle oil
Chicken or pheasant broth for texture
Preparation
Once harvested, the washed livers can be frozen until ready to make pate. Saute livers in olive oil and seasoning on lowest possible heat. When cooled through, puree in Magimix. Add melted butter, brandy and truffle oil. Refrigerate until firm. Serve with plain crackers.
