Paleo Diet and Paleolithic Diet Questions & Answers

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I have a bunch of frozen grass fed beef liver that was nice and inexpensive. Not in tidy slices though - pretty much A liver. Other recipes than pate would be interesting also.

flag	asked Jul 16 2011 at 15:07 Karen 11.1k●7●32

I generally use poultry livers so I don't know Joe this will taste with beef. Simmer the liver until well cooked. Then mince and combine in equal volume with butter and add a lot of fresh ground black pepper. Thnen grind it to a paste, warm. I use a handheld Multipractic but other small food processors would give you the same result. – thhq Jul 16 2011 at 17:14

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And dang this handheld making word choices for me again..... – thhq Jul 16 2011 at 17:16

jesuisjuba - paleorepublic.com · Accepted Answer · 2011-07-16 15:23:39Z UTC

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This the one that I make: http://www.foodandwine.com/recipes/chicken-liver-pate-march-2007 but it's with chicken livers. It should be fine with the beef liver but there may be a need for some adjustments in the liver preparation. I know some people soak the b.l. in milk first so the flavour is milder. If you're unsure just call a butcher or pop in and ask them, you will get aces advice.

The resources that I can recommend for solid pate recipes would be: Julia Child, The Silver Palate, Ruth Reichl, and Jacques Pepin. The link is a Pepin recipe - I love him :) Good luck!

answered Jul 16 2011 at 15:23

jesuisjuba - paleorepublic.com
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	hey! posting at the same time! i love that recipe! – being Jul 16 2011 at 15:25
	I like how Pepin can roll a sauté top to bottom in a pan without spilling anything. True artistry. – thhq Jul 16 2011 at 17:20
	I'm making it now, will let you know how it comes out with beef liver. – Karen Jul 16 2011 at 22:11
	Awesome Karen! Can't wait to hear - I don't play much with beef liver, unless added to meatballs, and am excited to hear how it went. – jesuisjuba - paleorepublic.com Jul 17 2011 at 15:02
	@akd I love when that happens! This recipe rocks the offal :) – jesuisjuba - paleorepublic.com Jul 17 2011 at 15:02

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Katie · Answer 2 · 2011-07-16 15:15:52Z UTC

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Sear the liver in small strips, add to food processor/blender with melted butter, add lemon, salt to taste. Refrigerate. If you have it, add some gelatin rich bone broth on top. Pretty much the best thing ever. I used to make a batch every week and just spoon it out and eat it on its own, it's that good. Mmmmpate...

answered Jul 16 2011 at 15:15

Katie
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	Love the idea of incorporating bone broth gelatin - never thought of that. Do you mean literally add it on top, so it's like an aspic over pate, or do you mix it in? – Liz V. Jul 16 2011 at 17:48
	I add it on top, but I've had it mixed in with cubes and that is good as well. – Katie Jul 16 2011 at 18:10
	Thanks, Katie! Think I'll make some today. Mmmm :-) – Liz V. Jul 16 2011 at 21:28

being · Answer 3 · 2011-07-16 15:24:19Z UTC

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i just made this one per someones suggestion here on PH with chicken livers and kerrygold and its amazing. freezes really well, too.

answered Jul 16 2011 at 15:24

being
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none · Answer 4 · 2011-07-16 15:36:30Z UTC

1.5 pounds chicken livers Cook them up for 10 minutes in a bit of redered fat, (I had beef fat on had from a recent bone broth). Chuck the liver in a blender or food processor with 1.5 tsp salt, 2.5 tsp paprika, 1 tsp marjoram, 1 tsp coriander, 1/2 tsp allspice, 1/2 tsp cardamom.

Blend it up until smooth. I lined an empty container with wax paper and filled it with the liver. Cool in the fridge and the consistency should be spreadable.

For more Paleo hacks: http://paleohacks.com/questions/46137/what-do-i-do-with-these-chicken-livers#ixzz1SHbt5BTG

Jeff · Answer 5 · 2011-07-16 15:38:07Z UTC

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http://paleodietlifestyle.com/simple-and-delicious-liver-pate-recipes/

answered Jul 16 2011 at 15:38

Jeff

The Loon · Answer 6 · 2011-07-16 16:50:16Z UTC

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Jeff Smith's Frugal Gourmet has a whole chapter on "Pates, Rillettes and Terrines" I have tried several of these recipes, and I find them good. His book is a best-seller and at most libraries and resale shops.

answered Jul 16 2011 at 16:50

The Loon
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Jester · Answer 7 · 2011-07-17 00:49:10Z UTC

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I use http://allrecipes.com/recipe/liver-pate/detail.aspx

Substitute coconut oil for butter. Delicious.

answered Jul 17 2011 at 0:49

Jester
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Karen · Answer 8 · 2011-07-17 19:46:00Z UTC

Well, I hacked the heck out of that recipe, and am eating the yummy results.

I used ghee instead of butter - 1/2 cup Added 2 1/2 large onions and caramelized them outside in the crock-pot for @ 6 hours. Chunked up the 2.25 pounds of beef liver and threw it on top of the onions Added all the recommended herbs, but increased amount to allow for lots more liver, gave it a few stirs and waited til it was done, no extra water. Cooled the whole thing down fast (ice water in sink around crockpot) and refrigerated over night. Added another 1/2 cup of ghee + salt. Put all in the food processor and now I am the proud possessor of 7 cups of pate + the 1/4 cup I'm spooning up now.

Delicious. Next time I'll hunt down some chicken livers, make sure there's more butter and some cognac in the house and check out the original. Thank you all.

Does anyone have a really yummy recipe for liver pate?

8 Answers