Liver & Heart – The Offally tasty pack


1 Goat Liver & 1 Goat Heart.


1 Goat Liver & 1 Goat Heart. Goat Liver approx 7-800g Goat Heart approx 100-250g



These are just guidelines for one of our favourite recipes, there are plenty more out there that you can find online, or simply tweak some of the ingredients below to suit your tastes.

Serves 5

20 mins prep

20 mins to cook



3 rashers dry cured bacon, cut into 1cm pieces
300g Goat liver, cut into 3 cm pieces
30g butter
1 small onion, peeled and finely chopped
1 clove garlic, crushed
1tsp tomato puree
2tsp brandy or calvados
50ml crème fraiche or double cream

To garnish:

2 bay leaves
10 rainbow peppercorns (optional)
40g butter, melted


Heat the butter in a frying pan. Fry the bacon for 2-3 minutes over a medium/low heat until just cooked but not too brown.

Add the onion and garlic and continue to fry for 3-4 minutes, until the onion is just soft. Add thegoat’s liver and cook for 4-5 minutes, add the tomato purée and brandy, stir well and continue to cook for another 2 minutes over a medium/high heat to make sure the alcohol is burnt off.

Leave the liver to go cool, add the crème fraîche and transfer the mixture to a blender. Blitz until smooth and season to taste.

Spoon the mixture into ramekins, or a small serving dish. Smooth the pâté in the dish and pour over the melted butter. Garnish with the bay leaves and peppercorns. Allow to chill in the fridge for at least 2 hours before serving.

To make an extra smooth pâté push through a sieve before filling your serving dishes.

Delicious served with lightly toasted brioche!

Additional information

Weight 1 kg