Jess isn't quite the offal fan that I am, so my goal has been finding a 2nd liver dish other than pate that she'd enjoy. On Friday I noticed a recipe on Mark's Daily Apple that sounded like it might fit the bill. http://www.marksdailyapple.com/pork-beef-and-liver-terrine/
I was informed by Jess I couldn't call what I made a terrine since I omitted the nuts, but it came out great and she even agreed! I used ground pork, ground beef, and beef liver, wrapped in bacon all from Meadow Haven Farms. I used bourbon instead of brandy and we didn't have any allspice in the house. I'll probably go a little more adventurous on the flavoring next time. I followed the directions themselves pretty closely and it was pretty labor intensive, but in the end worth it. We enjoyed a piece tonight sprinkled with some fresh parsley and a little Dijon mustard.
For those that aren't big fans of the taste of beef liver, but are trying to find ways to mix it in due to being such a nutrient powerhouse, this might be a good option. It's not overly liver-y, has bourbon in it, and is wrapped in bacon!
