Meal: Organ Meats

Liver and Onions

Liver and Onions - Recipe for Wahls Paleo Diet

In a large heavy cast iron or stainless steel skillet over medium heat melt 2 tablespoons coconut oil with 1 tablespoon clarified butter. When the skillet is very hot add the onions and a ¼ teaspoon sea salt. Sauté until the water starts to come out of the onions and they get limp and glassy about 5 minutes. Reduce the heat to medium and continue cooking another 10-15 minutes until they are lightly browned. Put them a side on a plate and return the skillet to the stove.
Over high heat add the remaining tablespoon of coconut oil. Meanwhile salt and pepper the liver generously. When the fats are starting to shimmer add the liver to the pan. Don’t over crowd the liver. You don’t want the slices to touch in the pan. If needed do multiple batches. Cook the liver for 60-90 seconds. You want to get a dark brown sear around the edge. Flip and cook for a slightly shorter time until the other side is browned as well. The hot fast cooking keeps the liver from getting grey and pasty. Take the liver out of the pan and set it aside.
Return the onions with the parsley to the pan and reduce the heat to low. Add last 2 tablespoons of clarified butter. Then add the lemon juice and use a wooden spatula to deglaze the pan. Most of the liquid from the juice will cook off quickly. Place the liver and onions on a plate together and serve immediately.

Grass-fed Beef Liver Pâté

This easy recipe for liver pate’ will be a big hit with your family and guests! It is delicious. Another easy way to eat nourishing liver.

In a cast iron skillet, cook the bacon over medium/low heat, stirring constantly until it is slightly brown.
Add the onion and garlic and turn the heat to low. Stir and cook until the onion begins to brown.
Add the butter to the pan.
Cut the liver into approximately 1-inch square pieces. Add them to the pan and continue to cook, stirring often, until the liver is browned but still a little pink on the inside.
Salt and pepper generously.
Turn the mixture into a food processor with a metal blade. Add the parsley leaves.
Pulse 3 or 4 times until a roughly textured paste is formed.
Line a small bowl (a 2 cup bowl works well) with parchment paper. (You could also just grease the dish)
Press the pate’ into the bowl and smooth the top. Cover.
Refrigerate until the pate’ is thoroughly chilled.
Turn out onto a serving plate and garnish with fresh parsley leaves, if you like.
Serve with sprouted crackers, sourdough toast points, or raw vegetables.