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  • Recipe:

    Grass-fed Beef Liver Pâté Recipe

    Grass-fed Beef Liver Pâté
  • Prep Time:
  • Cook Time:
  • Recipe Description:

    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.

    Recipe Ingredients:

  • 3 strips traditionally cured, smoked bacon, diced
  • 1 small onion, diced
  • 1 garlic clove, minced
  • 1/2 pound grass-fed beef liver, membranes removed
  • 3 Tablespoons pastured butter
  • Unrefined sea salt
  • Freshly ground black pepper
  • 1/2 cup fresh parsley leaves, loosely packed
  • Extra parsley leaves for garnish (optional)
  • Recipe Instructions:

    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.

    Comments and Reviews

  • Erin says:
    I would really like to "Pin" your recipes on Pinterest, but the way you post your pictures won't allow me to do that. Please just post your picture withOUT the "special" whatever you are doing to it. Thanks. Reply
    • If you use the "Pin It" button that is attached to each recipe, it will work; we have coded it to do so. For some reason there is only a bug when trying to add a Pin from the Pinterst website. Still working on it. Reply
  • EEZ says:
    Hey, your fixing must have worked, because I pinned it just fine. :) My question: should you remove membrane/veins before making pâté? I've never made it, and I have INSECURITY. TIA! Reply
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