Blood Building Liver Paté
Liver is nature's multivitamin rich in iron and B vitamins (and other vitamins/minerals), which are essential for building red blood cells. Making paté is an easy "beginner" way of eating liver. I highly recommend using pasture-raised chicken livers for quality and delicate flavor. Beef and lamb livers are more potent in flavor and can be quite intense for liver beginners. But that being said, you can use whatever pasture-raised liver you have available.
Time: 30-45 min
½ cup + 2 tablespoons grass-fed butter
2 cups diced yellow onion
2 cloves garlic, minced
1 tablespoon fresh sage, finely minced
1 tablespoon fresh oregano, finely minced
1 pound pasture raised chicken liver, diced or thinly sliced
2 tablespoons half and half
1 teaspoon sea salt
1 teaspoon ground allspice
½ teaspoon ground pepper
In a large skillet (not cast iron - see note below), heat the butter over medium heat until melted. Reduce heat to medium low and add the onion and sauté 10 minutes. Then add the garlic and the freshly minced herbs. Sauté another 10 minutes or until the onions are caramelized. Using a slotted spoon, transfer the caramelized onion mixture into a food processor.
Add the liver to the pan and sauté until no longer bloody, but still slightly pink inside, just a couple minutes. Turn off the heat and allow the liver to cool a bit. Meanwhile process the onion mixture until smooth. Then add the liver, half and half, sea salt, allspice, and ground pepper. Process until smooth.
Line a container (or multiple small containers) with plastic wrap. Using a spatula, transfer the liver paté into the container. Smooth the top with the spatula, cover, and refrigerate. Once cooled and firm you can turn the container over onto a plate and peel away the plastic wrap, allowing you to slice the paté OR just spoon the paté out of container itself.
Note: You can use a cast iron skillet, but it changes the appearance of the liver paté. You can easily freeze the paté and thaw for use later.
I hope you enjoy my creative, flavorful, and nutrient dense approach to whole foods cooking. All recipes are gluten free.