Recipes

TEXAS PATE
  • Ingredients
  • 1/2 deer liver (or 1 goat kid liver), roughly 3 pounds
  • 3 eggs
  • 1/4 pound bacon
  • 2 onions, chopped
  • 1 fresh jalapeno, chopped
  • 1/2 teaspoon salt
  • 1 teaspoon coarse ground pepper
  • 2 slices bread
Directions
  1. Cut the liver into thin slices
  2. Cut out any blood vessels and discard
  3. Broil liver, 2 minutes on each side
  4. Once the liver is broiled, wash and dry
  5. Hard-boil the eggs
  6. Now fry the bacon
  7. Remove bacon and saute the onions in the bacon grease
  8. While onions are sauteing, run the liver through the food grinder, using a coarse blade
  9. Now place the chopped liver in the bacon grease with jalapeno and onion mixture
  10. Add salt and pepper to taste
  11. Cook and stir over medium heat for 5 minutes
  12. Peel the eggs
  13. Remove liver, jalapeno, and onions from the grease and run through the grinder two more times, along with the hard-cooked eggs, bacon, and bread
  14. Mix with your hands
  15. Moisten the mixture with some of the bacon grease
  16. Grease a 1-1/2 quart mold lightly with bacon grease, letting excess drip out, press the liver mix- ture into the mold, and chill
  17. Turn out onto a flat plate and serve with stone-ground crackers.


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