1 lb Liver
1 Small Yellow Onion, finely chopped
2 Cloves Fresh Garlic
6-7 Fresh Sage Leaves (or 1 Tbsp dried Rubbed Sage)
1 Small Sprig Fresh Rosemary (2 tsp Dried Rosemary)
1 Bay Leaf
1/3 cup Dry Sherry or Cognac (I used cognac)
¼ tsp Salt, to taste
1/8 tsp Ground Mace
3-4 Sprigs Fresh Thyme (3/4 tsp Dried Thyme)
½ cup Good Cooking Fat
1. Slice liver into 2 chunks (you dont need to do this if you are using chicken liver) and remove any vessels the butcher might have missed.
2. Line a 7.5?x3.5? Loaf Pan with parchment paper.
3. Heat 1/4 cup of your chosen cooking fat in a large skillet over medium high heat.
4. Add onion, bay leaf, rosemary, thyme, sage, mace and garlic to the pan.
5. Cook, stirring frequently, until onions are well cooked (about 10 minutes).
6. Add liver to the pan and cook, stirring frequently, until browned on the outside and still pink in the middle (about 3-4 minutes).
7. Add sherry to pan and bring to boil.
8. Boil 2-3 minutes, until you cant smell alcohol in the steam.
9. Remove from heat.
10. Remove bay leaf, rosemary stem, and thyme stems.
11. Add salt and the remaining cooking fat.
12. Pour hot liver mixture into a blender or food processor. Pulse until smooth.
13. Pour into the prepared loaf pan (or serving dish of choice).
14. Once its cool enough to touch, make sure to cover with plastic wrap tightly across the entire surface to prevent oxidation.
15. Refrigerate overnight up to a few days before eating.