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In this video, we cook two mouthwatering beef liver recipes over a traditional campfire in a peaceful village setting. Using ...

In a large skillet, heat 1/4 inch of oil until shimmering. Add half of the livers and cook over moderately high heat, turning once, until browned and crisp, 5 minutes. Drain on paper towels.

Pureeing the cooked liver mixture in a high-speed blender will result in the smoothest pate. If you are using a standard home blender, consider straining the puree for a smoother result.

Taste is also subjective. Wendy Grubb adds creole seasoning to ground chuck, ground lamb and ground cooked liver in a bowl as The Caledonian Society of Baton Rouge hosts a "How to make Haggis ...