Prunes, Paste, Pork liver

Pork liver pate with prunes

Hearty liver pate with hints of piquancy on the palate. Great option for breakfast. You can take this pate for a picnic.

Ingredients

  • pork liver 0.5 kg
  • onion 2 pcs.
  • garlic cloves 3 pcs.
  • pork interior fat 150 g
  • prunes 10 pcs.
  • marjoram 0.5 tsp
  • ground black pepper
  • white semi-dry wine 0.5 tbsp.
  • salt
  • juniper berries 6-7 pcs.
  • butter 100 g

Cooking

Step 1

Cut the interior fat into small pieces, melt in a well-heated pan.

Step 2

Add chopped onion and garlic.

Step 3

Fry.

Step 4

Clean the pork liver from the film and ducts, cut into small pieces. Add to onion.

Step 5

Lightly fry the liver pieces. Add salt, marjoram, pepper, crushed juniper berries. Mix.

Step 6

Add prunes.

Step 7

After a minute, pour in white wine, bring to a boil, reduce heat, then simmer for 5 minutes.

Step 8

Pour the contents of the pan into a mixing bowl. Puree with a blender.

Step 9

Arrange the pate in molds or jars.

Step 10

Pour in melted butter.

Step 11

Remove the dishes with the pate in the refrigerator.

Step 12

Enjoy your meal!

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