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Hi Folks,

I happen to know a guy who was lucky enough to draw an elk tag this year. If you're wondering what to do with that liver... might I suggest pate de campagne.

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Largely followed this recipe:

Chef John's pate de campagne

Chef John's pate de campagne (Youtube version)

Differences:
-- I used 2lbs elk liver, 3/4 to 1 lb of pork butt with heavy fat cap.
-- I did not use any pink salt (just didn't have any on hand)
-- added dates in addition to cherries

Stop leaving that liver in the woods! (Or at least give it to me.)
 

· Chief Throw's-a-Party
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Broke out some duck last night and my son got to finally chow down on his wood duck from this season. Also a mallard thrown in. Perfectly cooked by my s/o as usual. Started on the stovetop and finished in the oven. Perfect medium rare with a blackberry vinaigrette drizzle.
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Discussion Starter · #388 ·
Bill that looks great! May I offer one suggestion? Try putting the sauce on the plate and duck on top. That way the sauce doesn’t soften the crispy skin.


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