Country Peasant Pork & Mushroom Pâté With Wild Berry Topping

5 from 5 reviews

Make this delicious, nutrient-dense, rustic pork liver & mushroom pâté with wild berry topping and enjoy it throughout the week as a delicious appetizer.




For The Pâté:

For the Wild Berry Topping/Compote:


  1. Dice your onions and allow them to slowly caramelize in lard and/or butter while you continue with the other steps. Whenever they have finished, transfer them into a bowl and store in the refrigerator until further use.
  2. In a medium pan on medium-high heat melt some lard and/or butter and saute your chopped mushrooms until they have released all of their liquid and are nearly dry. 10-15 minutes.
  3. Preheat oven to 250 Fahrenheit.
  4. Toast your spices, allow them to cool, and then grind them to a fine powder using a pestle or other grinder.
  5.  Finely dice the slab bacon into small pieces.
  6. Cut up your pork shoulder into approximately 2-inch sections and season with 1/2 of the toasted and ground spice mixture and a big pinch of salt.
  7. Place pork shoulder chunks into an oven-safe French or Dutch oven, cover the pork chunks with the diced slab bacon, put a lid on the pot and cook in the oven for 2-3 hours, or until the flesh is fork-tender and easily falls apart. (You can also do this the night before).
  8. Cut up your pork liver into 1-inch sections and season with the remaining 1/2 of the toasted and ground spice mixture and a big pinch of salt.
  9. In a medium pan on medium-high heat, heat up butter or lard and saute the pork liver quickly, until still pink in the center. This should take 2-3 minutes. Store in refrigerator until further use.
  10. Combine your eggs and milk in a bowl, and using either a whisk or electric mixer, beat until smooth.
  11. Place the egg and milk mixture in the refrigerator until ready to use.
  12. Make the wild berry compote: In a medium saucepan on medium heat, combine all of the ingredients and cook until bubbling and sufficiently thickened. About 10-15 minutes.
  13. Set berry mixture aside to cool.
  14.  Once the pork shoulder has finished cooking, allow it to cool completely in its own juices.
  15. In a high-powered blender, combine the cooked liver, pork shoulder, egg & milk mixture, dried fruit, caramelized onions, & fresh thyme.
  16. Blend until it reaches your desired consistency. I prefer a slightly more rustic mixture.
  17. Add sea salt and black pepper to taste.
  18. Transfer mixture to jars or bowls, top with fresh wild berry compote and enjoy.
  19. Freeze any leftovers after a week.


You can top your pâté with melted lard or duck or goose fat instead of the berry compote. This helps it last longer too.

Keywords: pate, pork, pork liver, wine, fresh herbs