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Here in the US, some lamb is entirely grain fed. The larger farmers wean the lambs straight to grain by 6 weeks and only let the mothers eat grass after the lambs are pulled. Lamb is butchered young enough they can get away with it. Beef still has access to grass for the first 5-7 month at least.
I raise my own or don't eat it it for the most part.
That sounds delicious. I keep a little bottle of brandy in the pantry and do like to use it.This chicken liver pate is the only one I have made that I don't need to use mustard to disguise the liver taste. I substituted 1 Tbsp of capers (as a reviewer had done) for the green peppercorns and used a small amount of ground thyme instead of fresh. The brandy gives it a slight sweet flavor which is very nice.
Chicken Liver Pate: Terrine de Foies de Volaille : Emeril Lagasse : Food Network
Sounds delicious.
Sounds delicious.
I've been wondering for some time ... how much is a stick of butter?
I love calve's liver sautéed a la Peat in butter.
It's the prep, the smell, the mess !
Keeps me from having liver more often.