Dave’S Turkey Liver Pâté

• 12-16 ounces Turkey livers, rinsed and connective tissue removed
• ~2 cups milk (enough to cover)
• 1-Tablespoon Olive Oil
• 2-Tablespoons salted Butter
• 2-Shallots, sliced
• 1/2-cup Baby Bella Mushrooms, chopped
• 1-cup heavy cream
• 5-8 Juniper Berries
• 4 Tablespoons Cognac
• 1/2-teaspoon Dried Tarragon
• 1/2-teaspoon Sage leaf
• 1/4-teaspoon Sea salt
• 1/4-teaspoon freshly ground black pepper

1. Soak turkey livers in a bowl, with milk to cover, for at least two hours at room temperature. Then drain and rinse under cool water and cut into big chunks.
2. In a frying pan, heated to medium, add the oil, melt the butter, add shallots and baby bella mushrooms and simmer, stirring occasionally for 5 minutes. Add the turkey livers and simmer, stirring occasionally for 10 minutes. Pour mixture into a blender. Add 2-tablespoon Cognac, but do not blend.
3. Bring the heavy cream, to a light boil in a small saucepan. Add the Juniper Berries. Cook for 5 minutes on a light boil.
4. Add half of the cream, with the berries to the blender and puree. Add the salt, Tarragon,
5. Sage, the rest of the cream, and the rest of the Cognac and continue to puree. Scrape down the sides and continue to puree for 5 minutes. Add the pepper and pulse a few times. The mixture should be very thick.
6. Pour (mixture has a low viscosity) the turkey liver Pate into a bowl or several small crocks, smooth the tops and cool to room temperature. Cover with plastic wrap touching the top of the Pate and refrigerate for at least 12 hours before serving.

turkey livers, milk, olive oil, butter, bella mushrooms, heavy cream, berries, cognac, tarragon, leaf, salt, ground black pepper

Taken from www.epicurious.com/recipes/member/views/dave-s-turkey-liver-pate-1249772 (may not work)