Chicken Liver Pate with Green Peppercorns

• 1 pound chicken livers, well trimmed
• 2 cups whole milk
• 3 tablespoons extra-virgin olive oil
• 1 small onion, thinly sliced
• Small sage leaves
• 2 garlic cloves, thinly sliced
• Kosher salt
• Pepper
• 2 tablespoons bourbon
• 3 tablespoons fresh lemon juice
• 2 sticks unsalted butter, at room temperature
• 2 tablespoons chopped brined green peppercorns, plus 1 tablespoon brine from the jar
• Rye crackers, for serving

1. In a bowl, refrigerate the livers in the milk overnight.
2. Drain and rinse the livers; pat dry.
3. In a large nonstick skillet, heat 2 tablespoons of the olive oil.
4. Add the onion and 5 sage leaves and cook over moderate heat until deep golden, about 8 minutes.
5. Stir in the garlic and cook for 1 minute.
6. Scrape the mixture into a food processor.
7. In the same skillet, heat the remaining 1 tablespoon of oil.
8. Season the livers with salt and pepper and cook over moderately high heat, turning once, until golden, 2 minutes.
9. Add the bourbon; cook until almost evaporated and the livers are barely pink inside, 1 minute.
10. Add the livers to the food processor and add the lemon juice; pulse to finely chop.
11. With the machine on, add the butter, 1 tablespoon at a time, until the pate is very smooth.
12. Stir in the green peppercorns and brine.
13. Season with salt and pepper.
14. Transfer the pate to 2 bowls.
15. Cover and refrigerate until chilled.
16. Garnish with sage and serve with rye crackers.

chicken livers, milk, extravirgin olive oil, onion, sage, garlic, kosher salt, pepper, bourbon, lemon juice, butter, green peppercorns, rye crackers

Taken from www.foodandwine.com/recipes/chicken-liver-pate-green-peppercorns (may not work)