Highland Pate Recipe

Highland Pate picture


Preparation Time15 MinCooking Time30 Min
Ready In45 MinDifficulty LevelMedium
Health IndexHealthyServings8
MethodMain Ingredient
Interest Group


 Pheasant livers8 Ounce
 Duck liver8 Ounce
 Chicken livers8 Ounce
 Unsalted butter6 Tablespoon
 Chopped onion3⁄4 Cup (12 tbs)
 Minced garlic1 Tablespoon
 Dried thyme1 1⁄2 Teaspoon
 Drambuie3 Tablespoon
 Ground allspice3⁄4 Teaspoon
 Salt3⁄4 Teaspoon
 Green peppercorns in brine2 Tablespoon, drained, rinsed
 Heavy cream/Whipping cream1⁄3 Cup (5.33 tbs)
 Scottish oatcakes6 (Adjust Quantity As Needed)
 Cumberland sauce1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)


1) Wash and clean the livers well. Drain and pat dry.

2) In a heavy skillet, melt the butter over low heat.
3) Add the onions. Cook, stirring, until wilted, for about 10 minutes.
4) Add the garlic and cook to soften, for another 2 minutes.
5) Transfer to a large bowl.
6) To the skillet, add the livers.
7) Sprinkle with thyme.
8) Cook over medium-high heat, until the livers are well browned, for about 10 minutes, stirring and shaking the pan frequently.
9) Add the livers and cooking juices to the bowl with the onions.
10) To the same bowl, add the Drambuie, allspice, salt, and 1 tablespoon of the green peppercorns and mix well.
11) In a food processor, place the liver mixture and process until smooth.
12) While the machine is running, add the cream through the feed tube and process until blended.
13) Scrape the mixture into a bowl.
14) Fold in the remaining tablespoon of green peppercorns.
15) Adjust the seasonings to taste.

16) Cool to room temperature.
17) Scrape the pate into a decorative crock or bowl and refrigerate covered for 4 to 6 hours.

18) Serve with Scottish oatcakes.