I have a bunch of frozen grass fed beef liver that was nice and inexpensive. Not in tidy slices though - pretty much A liver. Other recipes than pate would be interesting also.
This the one that I make: http://www.foodandwine.com/recipes/chicken-liver-pate-march-2007 but it's with chicken livers. It should be fine with the beef liver but there may be a need for some adjustments in the liver preparation. I know some people soak the b.l. in milk first so the flavour is milder. If you're unsure just call a butcher or pop in and ask them, you will get aces advice.
The resources that I can recommend for solid pate recipes would be: Julia Child, The Silver Palate, Ruth Reichl, and Jacques Pepin. The link is a Pepin recipe - I love him :) Good luck!
Sear the liver in small strips, add to food processor/blender with melted butter, add lemon, salt to taste. Refrigerate. If you have it, add some gelatin rich bone broth on top. Pretty much the best thing ever. I used to make a batch every week and just spoon it out and eat it on its own, it's that good. Mmmmpate...
1.5 pounds chicken livers Cook them up for 10 minutes in a bit of redered fat, (I had beef fat on had from a recent bone broth). Chuck the liver in a blender or food processor with 1.5 tsp salt, 2.5 tsp paprika, 1 tsp marjoram, 1 tsp coriander, 1/2 tsp allspice, 1/2 tsp cardamom.
Blend it up until smooth. I lined an empty container with wax paper and filled it with the liver. Cool in the fridge and the consistency should be spreadable.
Jeff Smith's Frugal Gourmet has a whole chapter on "Pates, Rillettes and Terrines" I have tried several of these recipes, and I find them good. His book is a best-seller and at most libraries and resale shops.
Substitute coconut oil for butter. Delicious.
Well, I hacked the heck out of that recipe, and am eating the yummy results.
I used ghee instead of butter - 1/2 cup Added 2 1/2 large onions and caramelized them outside in the crock-pot for @ 6 hours. Chunked up the 2.25 pounds of beef liver and threw it on top of the onions Added all the recommended herbs, but increased amount to allow for lots more liver, gave it a few stirs and waited til it was done, no extra water. Cooled the whole thing down fast (ice water in sink around crockpot) and refrigerated over night. Added another 1/2 cup of ghee + salt. Put all in the food processor and now I am the proud possessor of 7 cups of pate + the 1/4 cup I'm spooning up now.
Delicious. Next time I'll hunt down some chicken livers, make sure there's more butter and some cognac in the house and check out the original. Thank you all.