Yes, it's called a reduction. :)

I think it depends on you definition of "paleo", but you can definitely make gluten-free gravy.

Some sort of starch is inevitable because the cooked starch is what gelatinizes and thickens the stock.

This post on glutenfreegirl.com features a pretty simple recipe with instructions... http://glutenfreegirl.com/gluten-free-gravy/

Otherwise, as zoomia said, you could go with a reduction. It won't be a "gravy" per se, but it would provide a flavor-rich sauce that you could add to your liver...http://www.reluctantgourmet.com/blog/sauce-recipes/how-to-make-reduction-sauces/

Do you ever make roasted chicken? I make a roasted chicken that sits on a bed of chopped veggies (butternut squash, sweet potato, onion, redskins). Rub butter and spices on the chicken and bake at 475 for 1.5 hrs. I think it's actually a Barefoot Contessa recipe...you can find it on foodnetwork if you're interested. Anyway, the sauce that is in the bottom of the pan is absolutely delicious and very flavorful. It's not technically gravy, but it would make organ meat more palatable I would think.

No need for gravy - I eat my liver raw - not as bad as it sounds. My 15 year old son eats it raw now too - he says he barely tastes it that way - but cooked liver is always terrible to him. I also add finely chopped liver to hamburger mix in some bacon and grill patties mmmmm good - never even taste the liver that way.

I use NomNomPaleo's slow cooker roast chicken & gravy. I've used coconut flour as a thickener (just make sure you sift), but it's pretty thick itself.

http://nomnompaleo.com/post/4807547385/slow-cooker-roast-chicken-and-gravy

There is a recipe for GAPS gravy which is pretty paleo;

1. bone broth of any kind, boil in an onion or two or more depending on the amount of sauce making or how much you like oniony taste (I like to roast my onions for better flavor and gravy color-I use 2 max, serves 4)

2. when onions are cooked and broth is reduced, puree the onions in the broth, salt/pepper.

3. keep reducing if needed for thickeness.

4. Often times if the broth is good and jelly it will make an awesome gravy. Left overs are even thicker.

Sometimes I toss in some homemade sour cream/or yogurt and make it a creamy gravy (like a stroughanoff sauce)

bon appetite!

Gravy is just a sauce with fat as the base. So gravy is by definition very Paleo. Many people add flour or corn starch to the fat to get the brown, "velvety" look and feel. If that's your goal, use almond flour or coconut flour. I prefer not to use those. Here's some ideas:

White Gravy: Chicken Fat, Bacon Fat, Fennel Seeds, Sage, Pepper, Coconut Milk

Braise Gravy: Red Wine, Onions, Beef Fat, Beef stock, Bay Leaf, Pepper

Sweet Gravy: Pork/Beef Fat, Cherry Tomatoes, Coconut Flakes, Apple Cider Vinegar, Pepper, Cherries (or blackberries if you want more tart)

Brown Gravy: Beef Fat, Beef Broth, Crimini, Garlic, Onion, Thyme, Orange Juice

Barbecue Style Gravy: Beef Fat, Apple Cider Vinegar, Pickling Spices, Onions, Garlic, Green Peppers, Paprika, Tomato Paste, Cumin

You can make a nice thick sauce without any flour. Are you dairy free? If you eat dairy you can make a butter wine sauce reduction similar to a beurre blanc with the reduction. If you are not eating dairy remember that things like egg yolks and mustard are also emulsifiers and can make great pan sauces (gravy).

I've had luck making gravy thickened with bean flour but a lot of folks seem anti legume. So I suggest a butter sauce. After you sear your liver and get it cooked, pour out the cooking fat, add wine/stock/broth/vinegar, flavorings (simple dried herbs, mustard, garlic, onion... Whatever you like) and cook until its almost dry. Turn off the heat and whisk in a quarter cup of cold butter cut into slices. DO NOT REHEAT. Pour directly on liver (or drop the liver into the sauce to reheat!) and serve.

Good fat for good meat for a good lifestyle choice!

I have made a roux for thickening with almond flour. It worked pretty well. I'm looking forward to trying coconut flour. If you've got meat drippings, you can make gravy. My mom and dad loved to argue about ham gravy (mom said it wasn't possible and dad's family was all 'we're eating it, how is it not possible?').

I've been wanting to try using egg yolk to thicken a sauce. Haven't done it yet. I know you'd need to be careful with the heat to keep it from curdling. Also, cold butter whisked in off-heat is a classic thickener.

I think I remember that one of the Paleo books I read talked about an 85%/15% thing. So if you want gravy for your liver, make gluten free gravy and don't worry about if it's Paleo. Sometimes you need to break free and do what works for you. Arrow root, potato starch, there are gluten free choices that you could do.

A friend who raised organic would always give us the liver. I always made it with onions, a half stick of butter, some mushrooms and dumped in a small container of sour cream. We didn't tell the kids what it was. We called it "lovely and onions."

Just use jus.

After a meat has been cooked, roasted, whatever, throw some water and oil, or stock and a little salt into the pan/dish, heat gently until it reduces a bit, whilst getting all those dense cripsy bits mixed in. Also called a "reduction sauce", but hey, "jus" is fancier sounding...

Delish...

I've added lots (maybe 1/2 a bottle) of red wine to cooked liver, cooked them together for a bit, removed the liver then reduced the wine to a sauce. Can't remember all the details, but I'm sure you could google liver and "reduced wine" and come up with a proper recipe. Soooo good!

I made gravy using mashed pumpkin instead of flour. Made with about a tablespoon of pan juices and water, the flavour is great. Very Paleo, it thickens up just like using flour.w

Take an immersion blender to a combo of fat, broth, and bits (even leave a couple chunks of meat). Presto gravy. Works esp well after taking a roast or chicken out of the crock pot. Thick and tasty, no starch required.

I take the liver out of the pan, then add my veggies. After I get them cooked how I want (seasoning, etc) I add a little tomato paste and some water. Makes a pretty great sauce (aka gravy).

I know there are a few reasons to not eat tomato paste... canned food, nightshades... but I think it's a lesser evil situation. Once or twice a week shouldn't be a problem.

Dijon mustard doesn't sound bad, either.