Hearty liver pate with hints of piquancy on the palate. Great option for breakfast. You can take this pate for a picnic.
Cut the interior fat into small pieces, melt in a well-heated pan.
Add chopped onion and garlic.
Fry.
Clean the pork liver from the film and ducts, cut into small pieces. Add to onion.
Lightly fry the liver pieces. Add salt, marjoram, pepper, crushed juniper berries. Mix.
Add prunes.
After a minute, pour in white wine, bring to a boil, reduce heat, then simmer for 5 minutes.
Pour the contents of the pan into a mixing bowl. Puree with a blender.
Arrange the pate in molds or jars.
Pour in melted butter.
Remove the dishes with the pate in the refrigerator.
Enjoy your meal!