Submitted by local Rocky Mountain Sportswoman,
Caitlin Kryder
Back in November, we hosted a potluck “Meat” and Greet to get to know some new faces of Rocky Mountain Sportswomen, share some fun wild game recipes, as well as our successes and lessons in the field that season. Local cattle rancher, mom, hunter, and all around badass, Caitlin Kryder submitted this amazing and delicious Elk Liver Mousse. We are so excited to share it with you!
Ingredients:
1 lb Elk Liver, cleaned and sliced
1 Tbs cooking oil
2 Tbs sliced shallots
1 Tbs fresh thyme, chopped
1 c. heavy cream
1 c. wine
Salt & Pepper
Directions:
1. Heat the oil in a pan and saute shallots until translucent and soft.
2. Add sliced liver and thyme and cook liver on each side for about a minute or so.
3. Add wine and reduce by 1/2.
4. Add heavy cream and reduce by 1/2
5. Season with salt and pepper.
6. Add liver mixture to blender and blend until creamy. If it is too thick, add more cream.
7. When pureed, place liver mousse in a serving dish and chill overnight.
8. Love with crustini, and sliced fruits, pour yourself a glass of wine and enjoy!
This liver mousse was a big hit at our potluck and had a beautiful presentation. This can also be enjoyed served with your own personalized charcuterie spread, or on top of some crustnis with a fresh garden salad. If you tried this recipe, tell us how it was in the comments below!
If you have a wild game recipe you would like to share with us to be posted on our website, feel free to contact us! Provide us with the ingredients list, instructions, and if you would like, a quick story about the harvest and/or the recipe.