Country Pate Gourmet Group

• Pam cooking spray
• 3/4 cup dried cranberries
• 1 egg, beaten
• 1/2 cup shallot
• 1/2 cup chopped pistachios
• 1/3 cup port wine
• 1/4 cup half-and-half
• 1 lb chicken liver
• 1/2 cup fine dry breadcrumb
• 1 teaspoon dried sage
• 2 teaspoons salt
• 1 teaspoon fresh coarse ground black pepper
• 2 garlic cloves, minced
• 1 lb lean ground beef
• 1 lb ground lean pork

1. Heat oven to 350-degrees. Lightly coat a long, Pullman pan or several small loaf-pans with cooking spray. Set aside. In small bowl, place chicken livers in port and marinate for about 1 hour. Then whirl in food processor until well chopped. Turn into a bowl and add remaining ingredients, mixing well before adding pork and beef. Press into pan (s) and cover tightly with foil. Bake for 1 1/2 hours. Remove from oven and when slightly cooled, carefully drain off liquid. Replace foil and lay heavy cans covering the surface of the pate. Chill 8-24 hours. Keeps up to 5 days. Gets more tasty with age.
2. NOTE: cooked pate may not be frozen successfully, but you can prep it and put it in a foil-lined pan and freeze it, uncooked, until you are ready for it. Then defrost before proceeding with the baking instructions.

spray, dried cranberries, egg, shallot, pistachios, port wine, chicken, breadcrumb, sage, salt, fresh coarse ground black pepper, garlic, lean ground beef, ground lean pork

Taken from www.food.com/recipe/country-pate-gourmet-group-176340 (may not work)