Truffled Veal Liver Mouse Pâté with Port Wine
Personal recipe of Diane Strauss
1 lb of thawed veal liver
1 stick of butter (good quality pasture-raised, organic or European style butter preferred)
1 large onion chopped
3 cloves of garlic crushed
4 sprigs of fresh thyme
1 and 1/2 teaspoons of kosher salt
1/4 teaspoon of fresh ground pepper
1/3 cup of imported port wine (has to be imported port)
1 teaspoon of Worcestershire sauce
1 teaspoon of white or black truffle oil (optional)
Heat a large skillet over medium heat – when hot, add 1/2 stick of butter - once butter has melted, add chopped onion, thyme, and crushed garlic. Sauté until onion is soft and translucent. Add liver, salt, and pepper. Simmer over medium heat until cooked through; then add the Port wine. You may want to increase the temperature in order to speed up the time needed to reduce the port wine.
Cook until wine is reduced and almost all cooked off. Turn heat to low or remove skillet from heat, remove thyme sprigs, and add ½ stick of butter. When melted, take everything in pan and remove to food processor and add Worcestershire sauce and truffle oil.
Process until completely smooth – about 5 minutes. Spoon pureed liver a little at a time into a metal mesh strainer – using a spatula, push pureed liver through strainer in small batches. Spoon strained pureed liver into small bowl or serving dish – refrigerate until chilled or overnight. Serve with crackers, baguette slices, and fruit compotes. Enjoy!