Reindeer Liver Pâté
Reindeer liver pâté is a delicacy that brings out the rich and slightly gamey flavor of wild reindeer. It has a smooth, velvety texture and a deep umami taste, enhanced by the smokiness of bacon and the aromatic notes of juniper berries and cognac.
This pâté is perfect for special occasions, especially during the holiday season, when wild game is often featured on Nordic tables. Serve it with freshly baked bread, crisp crackers, or even pickled vegetables to balance the richness. For an extra touch, top it with clarified butter or a thin layer of lingonberry jelly for a sweet contrast.
Enjoy it as part of a festive appetizer spread, alongside cheeses, cured meats, and a glass of full-bodied red wine or a dry sherry. Whether you’re celebrating a special moment or simply indulging in Nordic flavors, reindeer liver pâté is a luxurious and memorable treat.
Reindeer Liver Pâté
Ingredients
- 500 g reindeer liver
- 150 g bacon or smoked fat
- 4 tbsp butter
- 1 medium onion, chopped
- 2 garlic cloves, pressed
- 1 tsp dried thyme
- 1 tsp finely chopped juniper berries
- 1 tsp nutmeg
- 2 tbsp cognac
- 50 ml cream
- Salt and pepper to taste
Instructions
- Cut the liver into pieces and remove any veins or sinew. Rinse lightly and pat dry.
- Heat the butter in a pan over medium heat. Add the bacon (or fat) and fry until golden.
- Add the onion and garlic, sautéing until the onion is soft and translucent. Remove from the pan.
- Add the liver to the pan and fry for 3–4 minutes until browned on the outside but still slightly pink in the center. Do not overcook.
- Season with spices, pour in the cognac, and let it simmer for 1 minute. Remove from heat and let the mixture cool slightly.
- Transfer everything to a food processor or blender. Add the cream and blend until silky smooth. Season with salt and pepper to taste.
- Pour the pâté into jars or molds and smooth the surface.
- Chill or freeze before serving.
