Bison Liver and Mushroom Pate – a delicious recipe with bison liver, onion, mushrooms, salt, white wine, sour cream. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cut liver into bite-sized pieces.
2
Finely chop the onion and the mushrooms.
3
Saute the onion and mushrooms in olive oil until onions are translucent and mushrooms are soft.
4
Add the liver and salt and continue to cook until it has turned color on all sides.
5
Add the wine, cover the pan with lid and steam for 7-8 minutes.
6
Put the contents of the pan into a food processor and process into a paste.
7
Alternatively, you could mash it up as finely as possible with a fork, mortar & pestle, etc.
8
Put paste in a bowl and mix in the sour cream, and adjust taste with salt and pepper.
9
Put in jars to save and store in the fridge.
10
Serve with bread or good crackers :)
300
kcal
Calories
27
g
Fat
11
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 lb bison liver, 1/2 onion, 8 medium mushrooms, 1/2 tsp salt, and more.
Yes, Bison Liver and Mushroom Pate falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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