If you have a goose carcass at home, and you have not yet figured out what delicious to cook from it, then cook goose pate. Your family will appreciate this dish, because the pate will definitely turn out to be hearty, fragrant and tasty. In goose pate for more bright taste you can add any part of the goose, not just the liver. Take the heart, ventricle or poultry meat. In addition, you will definitely need goose fat in order to make the pate more fat.
Goose pate - preparing food and dishes
Which is quite convenient - for a dish you can take not fresh offal, but get by with frozen ones. Wash them, remove the films and cut into pieces. In addition to goose meat and offal, take onion, garlic and goose fat - it is on it that you will fry vegetables and components for the pate. If you do not have fat, use butter or refined sunflower. However, do not take olive oil - when heated, it will have a very bad smell which will spoil the goose pate afterwards.
What utensils do you need to cook pate? First of all, you will definitely need a blender, it is with it that you will grind the ingredients to a paste consistency. Also take a saucepan or frying pan.
You can serve the pate in portions or in a deep dish. With what to use it? The simplest and “tastiest” option is with a white baguette.
Goose Pate Recipes:
Recipe 1: Provence Goose Pate
A delicious pate according to this recipe is prepared in France, but it is not rolled up in cans for sale, and served immediately on the table. You will also need goose fat, which will be the basis of the dish.
Required Ingredients:
- 2 pieces goose liver
- 90 grams goose fat
- 2 onions large
- Garlic 2 cloves
- Provence herbs
- condiments
Cooking method:
- Peel the onion and garlic. The onion should be chopped and the garlic cut into cubes.
- Melt goose fat in a saucepan. As soon as it warms up, put the onion and garlic in there, fry for about two minutes.
- Wash the goose liver and cut into pieces. Put them in a saucepan. Saute with onions for about 15-20 minutes. Remove from stove and refrigerate.
- chilled mass with provencal herbs put in a blender bowl and turn into a puree figurative mass. Goose pate should be served immediately after preparation.
Recipe 2: Goose Pate with Poultry Meat
This dish will be based on goose meat - it is more fatty than chicken, and therefore the pate will turn out to be quite nutritious. But this is only one of the advantages of the dish! The finished pate will taste great, fragrant and satisfying. Serve it chilled with white or rye bread.
Required Ingredients:
- 2 pieces of goose liver
- 55 grams goose fat
- 200 grams goose meat
- 1 bulb
- 2 garlic cloves
- Spices
Cooking method:
- First of all, peel the onion and chop it.
- Wash goose liver and meat and cut into pieces.
- On the hot pan put the fat, heat it, and fry the onion until golden brown.
- Add the liver and meat to the onion, fry these components for about twenty minutes, stirring occasionally. Remove the skillet from the stove and let cool.
- Place the cooled ingredients in a blender bowl, add the peeled garlic there and grind to a paste.
Recipe 3: Goose Pate with Offal and Olive Oil
In addition to the liver, you can add the heart and ventricles to the pate, then ready meal It will turn out with a delicious taste and an unusual texture.
Required Ingredients:
- 3 pieces of beef liver
- 3 goose hearts
- 3 ventricles
- 70 grams goose fat
- 1 onion
- Olive oil
- condiments
Cooking method:
- Wash the ventricles and put to cook on the stove. You need to cook them for about 30-35 minutes until cooked. By the way, the resulting broth can be a great base for soup.
- Peel the onion from the husk and chop finely.
- Wash the liver and heart, cut into pieces.
- Heat the saucepan, put goose fat on it, melt and put the onion. Fry the onion and add the chopped heart and liver to it. Roast them for about fifteen minutes. Refrigerate after toasting.
- Put the liver and heart with onions, boiled ventricles into the blender bowl, add two tablespoons of olive oil, and chop until a pate-like state.
Recipe 4: Goose Pate with Cognac and Basil
Try the traditional French recipe for foie gras. Don't be confused by cognac - its presence as one of the components will give the dish a subtle, unusual aroma.
Required Ingredients:
- 3 pieces of goose liver
- fresh basil
- 100 grams of champignons
- 1 onion
- Cognac 2 tablespoons
- Butter
- condiments
Cooking method:
- Mushrooms need to be washed and finely chopped. Chop the onion.
- Heat up a frying pan and put a piece of butter on it. As soon as it melts, put the onions in the pan first, and then the mushrooms. Fry the mixture for about 10 minutes.
- Wash goose liver and cut into pieces. Add to mushroom and onion mixture. Fry the liver with vegetables for about fifteen to seventeen minutes. Remove skillet from stove and cool until room temperature.
- Place the fried mass in a blender bowl, add fresh basil and grind until a puree.
- Add cognac to the finished mass, mix and place in the refrigerator for two hours.
Goose pate is best consumed immediately after preparation. But if you could not master all the cooked dish at once, then how to store it so that it does not deteriorate? It is best to apply this method: take cling film, put the pate on it, pour melted goose fat on top and roll up.
You can add as additional ingredient peppers, sun-dried tomatoes or capers - taste finished product will be more spicy.
Pâté Recipes
goose liver pate
for 30-40 sandwiches
20 minutes
270 kcal
5 /5 (2 )
We have all seen expensive French pates in supermarkets and heard about foie gras. But not everyone knows that this is just goose liver pate, which we can cook at home.
This does not require a lot of products and time, but the result exceeds all expectations: a delicate, sweet and fragrant pate that just goes perfectly with fresh bread.
Goose liver pate has its benefits and harms, because it is quite high-calorie and can bring us extra pounds.
If you use it in moderation, then it also has a lot of benefits: the liver contains a lot of iron, vitamins A and B (B7, B5, B12). It is useful for patients with anemia and strengthens the body as a whole.
Goose liver pate
How to choose the right ingredients
- If you take a frozen liver, then make sure that there is not enough ice on it. Otherwise, it has already been thawed and may not be fresh.
- If you take a fresh liver, then pay attention to the color. The lighter the liver, the younger the bird was.
- The color of the liver should be uniform, without blood clots and fat.
Cookware and appliances: knife, frying pan, blender, grater.
Ingredients
Cooking process
Pate recipe video
In this video, a formidable at first glance man carefully prepares goose liver pate at home for his family. He skillfully does everything, comments and tells stories during cooking, so it will be interesting for you to watch.
Goose liver pate
350g goose liver, 300g onions, 100g carrots, 150g butter.
https://i.ytimg.com/vi/4oC32dUVyq0/sddefault.jpg
https://youtu.be/4oC32dUVyq0
2016-11-09T06:15:59.000Z
How to cook pate in a slow cooker
- So that all the bitterness leaves the liver and it becomes more tender, soak it for a couple of hours in milk.
- Instead of butter, you can use goose fat to make the pate even more fragrant.
- Even if you really like vegetables, do not put too much of them, otherwise you will kill the taste of the liver.
Other options
Goose liver is more expensive and harder to find in supermarkets than meat from other animals, so you can use cheaper, but no less delicious option and do
If you want to please your household with delicious and satisfying sandwiches, try making goose liver pate at home, which is much more nutritious and healthier than store-bought, of dubious origin, while not at all costly in terms of financial capabilities. My recipe with a photo will help you. Homemade from real natural products, such a pate can be used even for children's menu, and it will also be useful for pregnant women, because there are a lot of useful elements and vitamins in the liver.
Preparing this delicious appetizer at home is quite simple and easy. To prepare it, you will need the most regular products, just a few minutes and the tender liver mass will be ready. It can be served for breakfast or for dinner, it will be an ideal option for a snack. Such a meal will be very useful for festive feast, after all liver paste considered a delicacy. Be sure to try this one too. 
- liver - 200 gr.,
- bow - 1 pc.,
- carrots - 1 pc.,
- milk - 100 ml.,
- salt - to taste,
- fat - 50 gr.,
- black pepper (ground) - to taste.
Additional Information
Instead of goose liver, you can use chicken liver.
Cooking time - 40 minutes, yield - 8 servings.
How to cook with a photo step by step
1. We take a large onion, peel it, chop it in large rings and fry in melted lard until transparent over medium heat.
Recommendation. Do not use vegetable oil to fry the ingredients, which gives finished product slight bitterness. It is better to take lard or goose fat. 
2. Carrots are also peeled, cut large pieces and add to the onion, fry further. 
3. We sort out the liver, while paying attention to the presence of bile. If it is present, carefully remove it, then wash it and cut it into several parts, then add it to the vegetables. 
4. Fry everything well, add salt to taste and spices. 
5. Remove from heat, let cool, and with the help of a blender we interrupt at least two times. Perfect option- three times, with this approach, the pate acquires tenderness and airiness. Then pour in the milk, mix and return to the pan again, simmer for several minutes until the desired density. 
6. When the finished pate has cooled down, send it to the refrigerator. Use as needed to make sandwiches. Before serving, decorate with fresh herbs. This pate keeps in the refrigerator for 5 days. Also pay attention to this
Content
Among all the recipes for liver pates, it is the goose liver appetizer that is considered the softest and most delicious. It is soft on its own, but proper preparation with addition the right ingredients has amazing taste. Sandwiches with goose liver pate are eaten very quickly, the product does not even have to be stored.
There are many recipes for making goose liver pate at home, all of them are simple and can be done in a short time. And additional products only enhance the taste of the dish.
Classic recipe
This appetizer recipe contains cognac (or brandy), so it cannot be fully called classic. However, it is this goose liver pate that is most often prepared due to its lightness and simplicity, so it can be safely considered the main recipe. All others are derivatives of it.
To prepare this appetizer you will need:
- Goose liver - 700g.
- Onions - 3-4 pcs.
- A piece of bacon or goose lard - 60g.
- Butter - 2 tbsp.
- Green pickled peas - 2 tbsp.
- Cognac or brandy - 50 ml.
- Salt, cayenne pepper - to taste.
Cooking method
First you need to prepare the onion - peel and chop small pieces. Lard and half of the butter are laid out on a preheated pan, melted to a transparent state, onions are poured out. Fry the onion for 2-3 minutes, then lay out the liver.
For preliminary readiness, it takes no more than 10 minutes, after which you need to put the entire contents of the pan in a separate container. Add the rest of the oil, salt, cognac, peas there and grind with a blender. The finished mass should be tasted for salt and, if necessary, added. And then put in a container for storage and put in the refrigerator to infuse. After 2-3 hours, the snack is ready to eat.
Foie gras
The name "foie gras" has been heard by many, and since it sounds quite exotic, one gets the impression that this is a rare foreign delicacy. In fact, foie gras foie gras is just another type of appetizer that you can make at home. A feature of this recipe is the addition of wine, as well as special kind heat treatment. For cooking, you can use both goose and duck liver.
For this type of dish, you need to take:
- Goose liver - 1.5 kg.
- White wine (preferably dry) - 100 ml.
- Salt, pepper to taste.
Cooking method
An important step in cooking is the preparation of the liver. It must be left overnight cold water. In the morning, it is cut into small pieces, poured with wine, salt and pepper are added. In this marinade, she should lie for another couple of hours.
Put the whole liver into the prepared form, take another baking dish - a larger one, pour water into it and install the first container. These two forms must be carefully placed in the oven, which is heated to 100 degrees and allowed to bake for 30 minutes. Taking out the finished pate, you will need to drain excess fat that will appear on its surface. After all, "foie gras" is translated as "fatty liver."
After that, the mass should be allowed to cool down and you can try. Sandwiches or tartlets with goose liver pate will please everyone who eats them.
Recipe with mushrooms
There is another unusual recipe cooking tasty snack, for which you need to take a little dried mushrooms. This will give the appetizer a special flavor. The rest of the recipe is not much different from the classic preparation.
It needs the following products:
- Goose liver - 500g.
- Butter - 150g.
- Dried mushrooms - 20g.
- Salo or lard - 40g.
- Bulb - 1 pc.
- nutmeg, ginger, ground pepper, salt.
Cooking method
First of all, you need to soak the mushrooms overnight, and during the cooking process, boil them for 10 minutes. Peel the onion and cut into thin half rings, put chopped bacon and onion in a heated pan, fry for several minutes until transparent. Cut the liver into small pieces and also add to the pan, simmer over medium heat for 15 minutes.
Then into a mixture of butter and vegetable oils lay out the goose liver. The liver must first be washed, the veins removed and dried with a paper towel.
Fry the liver over medium heat for 5-7 minutes on each side. Add salt and ground black pepper to taste.
Then pour in the cream and cook for another 1-2 minutes over low heat.
Transfer the goose liver to a bowl and beat with a blender.
Then add the fried onions and carrots to the goose liver and again beat the pate well with a blender until smooth.
Taste the pâté, if necessary, add more spices.
Arrange the goose liver pate in bowls, smooth.
So that the top of the pate does not dry out and it is convenient to store it in the refrigerator, you need to pour melted butter on top. To do this, melt 50 grams of butter in microwave oven and pour them on top of the kremanki pate.
To make the pâté look more festive, you can decorate it with a sprig of rosemary and black peppercorns.
Send delicious, tender pate from goose liver, cooked at home, in the refrigerator for 30 minutes.
Enjoy your meal!
