INSTRUCTIONS

1. Trim any connective tissue or discolored pieces from livers. Cut each in half where the lobes naturally separate. Transfer to a small bowl, then pour over milk. Cover with plastic and refrigerate for 1 hour.
2. Drain livers in a fine mesh sieve, then rinse well under very cold water. Set aside.
3. Melt ¼ cup butter in a large frying pan set over medium heat. Once foaming, add livers. Season with ¼ tsp salt. Cook, turning often, until livers are firm and just cooked through, about 3 to 5 minutes. Transfer to a plate and set aside.
4. To the same pan, add shallots, garlic, and sage. Season with ¼ tsp salt and pepper. Cook, stirring often, until soft, approximately 3 to 4 minutes. Stir in bourbon and cook until liquid has evaporated, 1 to 2 more minutes. Remove from heat. Let it cool completely to room temperature, about 15 minutes.
5. Transfer livers, along with any juices, and shallot mixture to the bowl of a food processor. Season with remaining ½ tsp salt. Process until fully combined, 30 seconds. With the motor running, add butter through the spout, 1 tbsp at a time. Continue processing, scraping down sides halfway through, until pâté is very smooth, about 2 minutes. Scrape into a serving bowl, smooth top.
6. Melt remaining 1 tbsp butter in a small saucepan, then immediately pour over pâté. Refrigerate until set, 1 hour. Garnish with additional black pepper and sage leaves or herbs before serving. Serve with baguette or crostini.