How about chicken gizzard pate?
Saute them just al dente, with onions, peppers of your choice, mushrooms, garlic, some dry white wine, Provencal herbs, capers, not much if any oil.
Scrape the meat from the gristle at the back, discard the gristle, and puree them very briefly.
Line a deep, narrow casserole tray with raw smoked bacon, only at intervals; too much bacon will overwhelm the dish.
Mix the gizzard melange with some crushed croutons (toasted bread crumbs), you decide how much, raw onion.
Roll the mixture into the bacon partially lined casserole, flip the bacon ends over the top, and bake at 350 for 25 minutes.
Use as you would any other liver pate.
You might, if you chose, make a gravy, with flour, after sauteeing. In this case, only add the wine after the flour roux is browned. This would then be a nice pate, and gravy, to enrobe a filet for Beef Wellington. Call it Gizzard Wellington.
If you want to convert this to a main dish, add green peas, the gravy, layer mashed potatoes mixed with beaten egg on top over the bacon, and bake for 40 minutes. Call it Shepherd's Gizzard Pie.
You might, if you chose, make a gravy, with flour, after sauteeing. In this case, only add the wine after the flour roux is browned. This would then be a nice pate, and gravy, to enrobe a filet for Beef Wellington. Call it Gizzard Wellington.
If you want to convert this to a main dish, add green peas, the gravy, layer mashed potatoes mixed with beaten egg on top over the bacon, and bake for 40 minutes. Call it Shepherd's Gizzard Pie.
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