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Credit: Gavin Mills, Chef, Mills + Company; Los Angeles
The National Culinary Review, September 2014
2 lbs. fatty pork, medium dice
1 onion, fine dice
6 garlic cloves
1 T. bacon grease
2 lbs. bison liver
6 T. dried milk powder
1.5 oz. salt
2 t. pepper
½ t. ground allspice
1 t. nutmeg
1 t. coriander
2 t. paprika
Cover pork with water; boil 2 hours, until soft. Chill. Gently sweat onion and garlic in bacon grease; chill. Grind liver through fine grinder plate; chill. In food processor, blend pork and onion/garlic until smooth. Add liver, dried milk powder, salt, pepper, allspice, nutmeg, coriander and paprika; puree until smooth. Make sure mixture is still cold; pipe into sealable jars. Place jars in deep roasting tray; fill with hot water halfway up sides of jars. Cook at 300°F until internal temperature is 150°F.
Main Dish, Pork, The National Culinary Review
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