Bison Liver Pate on Garlic Crostini

This baguette and pate recipe is fabulous alone or when used with a Bison Tenderloin (see recipe).


  • 1/4 cup extra virgin olive oil 
  • 1 small yellow onion, fine dice 
  • 1 lb bison liver 
  • salt & pepper to taste 
  • 1 tsp capers, rinsed 
  • 1 tsp anchovies, rinsed, chopped small 
  • 4 cloves garlic, (put in pan with 1/4 cup vegetable oil simmer until garlic is golden brown, remove garlic from oil and reserve both) 
  • 1 tsp tomato paste 
  • 1 loaf baguette 
  • 1/4 cup garlic oil 
  • salt & pepper to taste 


  1. Saute onion in 2 tbsp, olive oil until soft, add liver and season with salt & pepper. Cook until golden brown. 
  2. Remove liver from pan and add capers, anchovies, garlic and tomato to pan to deglaze any meat particles.  
  3. Place onion, bison liver, capers, anchovies, garlic and tomato paste into food processor and puree until smooth, adding the remainder of the olive oil while the machine is still pureeing. While cooling make crostini.  
  4. Slice baguette into 1/4 inch thick pieces. Brush with garlic oil seasoned with salt & pepper and bake in 400°F oven for about 3 - 5 minutes until golden brown on the outside but still a bit soft in the center. 
  5. Let cool down and spread with pate when ready to serve.

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