' Willamette Valley Vineyards - Green Peppercorn Chicken Liver Pate

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Green Peppercorn Chicken Liver Pate

Green Peppercorn Chicken Liver Pate
Recipe by Chef Eric Nelson

8 oz chicken liver, cleaned

1 tsp garlic, minced

1/2 tsp salt

1/2 cup milk

1 tbsp green peppercorn

1/2 tsp black pepper 4 oz butter, chilled & cubed 

1 bay leaf

1/4 cup cognac or brandy

1/2 cup yellow onion, chopped

1 tsp thyme, chopped


This incredibly flavorful appetizer is a unique recipe that includes an assortment of delicious and unique ingredients such as cognac, thyme, and green peppercorn. We suggest pairing it with our Griffin Creek 2011 Syrah that provides the palate with opulent, juicy, black cherry, and caramelized sugar notes. 


Soak livers in milk for two hours, and then drain well. Place 1/2 of the butter in saute pan over medium high heat. Add onions and cook until translucent then add garlic for 30 seconds. Add livers, 1/2 of the peppercorns, bay leaf, thyme, salt and pepper. Stir until the livers are browned and slightly pink on inside. Add cognac (carefully as it will flame up over gas). Cook until most liquid is evaporated and livers are cooked through then let cool and discard bay leaves. In food processor puree liver mixture and slowly add the remaining butter and pulse to blend. Fold in remaining peppercorns and adjust seasoning. Spoon into individual ramekins and cover in plastic. Place in refrigerator for 5 hours. Serve with baguette. 

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