Chuck and the First Peoples' Kitchen

Beaver Liver Mousse

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  • 2 tablespoons (30 ml) olive oil
  • 2 tablespoons (30 ml) butter
  • 2 lbs (1 kg) beaver liver*
  • 2 onions, sliced
  • 2 clove garlic, smashed
  • ¼ cup (60 ml) maple syrup
  • 1 lb (450 g) butter, softened and cubed
  • Salt and pepper

Maple Jelly

  • ⅓ cup (80 ml) reduced meat stock
  • 3 tablespoons (45 ml) maple syrup

*Chicken livers can also be used.


  1. Season liver with salt and pepper.
  2. In a hot pan, heat oil and butter and sear liver until firm but still pink inside.  Do not overcook liver.  Remove liver from pan and set aside.
  3. In the same pan, cook onions on low heat until caramelized.  Season with salt and pepper. Add garlic and cook 1 more minute.
  4. Using a food processor, reduce all the ingredients into a purée with maple syrup and butter.  Season with salt if needed.
  5. Strain and transfer into jars.
  6. Mix all the jelly ingredients together. Pour over mousse and allow to set in the refrigerator.