After all the summer butchering is completed, I have bags of gold in my freezer - namely, the pastured livers and offal from my duck, chicken and rabbit.
Pastured liver is an excellent source of nutrition, loaded in Vitamins A and B (complex) as well as lots of good minerals. My own recipe is a bit of a 'kitchen sink' approach -
3 1/2 cups raw liver and hearts (rabbit, chicken, duck or mixture)
1 large sweet onion, chopped
1 elephant garlic bulb (about 5 large cloves), chopped
1 tsp realsalt or sea salt
1/2 tsp freshly ground black pepper
1 tbsp dried parsley
1 tbsp fat (chicken, duck, olive oil, lard)
Soak livers/hearts in salted water (1/4 cup per gallon water) for an hour. Discard salted water, and rinse the liver and hearts under cold water. Allow to drain while you do the following:
Chop onions and garlic, and add to large sauce pan with the fat. Carmelize on medium low, for about 20 to 30 minutes. Check frequently to be sure they stay soft and don't get crunchy.
Add livers and hearts, and bring heat to medium. Cook for about 20 minutes, or until well done.
Add contents of pan to food processor and pulse until smooth. If too dry, add more melted fat until it's a smooth consistency.
That's my version. If you'd like more information and another version of a pate recipe, I really like this article by the The Grass Fed Girl: 8 Reasons to Eat Liver.
Pate is wonderful with fall fruits - I love it with sliced pears or apples!