🫙 Rustic Pork Liver Pâté with Red Wine & Shallots

Rich, silky, and deeply savory, this old-school pâté transforms humble pork liver into something luxurious, spreadable, and unforgettable.

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📝 Ingredients (makes 1 medium jar)

• 500 g pork liver, cleaned and trimmed

• 120 g shallots (or 1 large onion), thinly sliced

• 2 garlic cloves (8 g), sliced

• 80 g butter, divided

• 2 tbsp extra virgin olive oil (30 ml)

• 80 ml good-quality red wine

• 1 tsp salt (5 g)

• ½ tsp black pepper (1 g)

• ½ tsp paprika (optional)

• 1 small sprig thyme or rosemary (optional)

🍳 Instructions

1. Cook the liver gently

• Slice the pork liver into medium pieces season it with salt and pepper.

• Heat olive oil and 20 g butter in a skillet over medium heat.

• Add the liver and cook gently for about 3–4 minutes per side.

• The inside should remain slightly pink and tender, avoid overcooking or it will become grainy and bitter.

• Remove from the pan and reserve.

2. Build the aromatic base

• In the same skillet, add another 20 g butter.

• Add garlic first and let it sizzle for a few seconds to infuse the fat.

• Add shallots (or onion), thyme if using, and a pinch of salt.

• Cook slowly over medium-low heat until soft, sweet, and lightly golden (about 12–15 minutes).

3. Deglaze with red wine

• Raise the heat slightly and pour in the red wine.

• Scrape the bottom of the pan to dissolve all the browned bits.

• Let the wine reduce by about half until glossy and aromatic.

4. Blend until silky

• Transfer the warm liver, shallots, and reduced wine mixture to a deep blending cup or tall container this helps achieve a much smoother texture than blending directly in the pan.

• Add the 5g of salt and the remaining 40 g of butter while everything is still warm.

• Using an immersion blender, blend until completely smooth, creamy, and glossy.

• Taste and adjust seasoning if needed.

5. Chill and set

• Transfer to jars or ramekins.

• Let cool, then refrigerate for at least 3 hours before serving.

• The pâté will firm up as the butter solidifies.

🌿 Kuisit Tip

The secret to silky pâté is not overcooking the liver. Slightly pink inside is perfect, the residual heat and blending finish the job. A generous amount of butter softens the mineral notes of the liver and creates that luxurious spreadable texture.