Pate Maison Antlers

We have a little cabin in the woods on the top of

Lookout Mountain that we call Antlers. Because

of the preponderance of heads and horns that

have been made into lamps, chandeliers, tables,

and gun racks, you are likely to be punctured any

way you turn. We know it is over the top but we

like it that way. It is a casual life there and we

are fortunate to have close friends who bear our

cooking and frequently reciprocate. This is an easy

and oft-offered pate we like to make there.

6 strips of bacon, cooked and crumbled

1 pound of chicken livers, membranes removed and pierced with a fork

1 medium onion, minced

3 cloves of garlic, minced

4 tablespoons of olive oil

1 teaspoon of tarragon, minced

1 egg, boiled and chopped

1 jigger of good bourbon

Sea salt and freshly ground green peppercorns to taste

Fry bacon on low heat until crisp and remove from pan

to drain. In the bacon grease, saute the onion and garlic

until it is transparent and remove from pan. Add four

tablespoons of olive oil to pan, along with the tarragon,

and saute chicken livers until they are well done.

Transfer to a food processor, adding all other ingredients

and process until smooth. Pack in a small covered crock

and refrigerate overnight. Serve with melba toast and

dill pickles on the side.


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