Ruth grew up eating chicken liver pate, only her family called it ‘liverwurst’. We were especially intrigued by this recipe author’s comments about how eating this can provide a significant energy boost due to the B vitamins, iron, zinc, and vitamins A and D in beef liver. This also represents a huge nutritional boost, especially for people with autoimmune conditions, who often are deficient in these nutrients, so we tried it.
Here are the results:
|Look:||(4.0 / 5)|
|Smell:||(4.0 / 5)|
|Taste:||(5.0 / 5)|
|Ease of Prep:||(3.0 / 5)|
|Friends & Family:||(3.0 / 5)|
|Average:||(3.8 / 5)|
6 pieces uncured bacon
1 small onion, minced
4 cloves garlic, minced
1 pound grass-fed beef liver (Our test kitchen loves the beef from Comolea Farms)
2 tablespoons fresh rosemary, minced
2 tablespoons fresh thyme, minced
½ cup coconut oil, melted
½ teaspoon sea salt
Slices of fresh carrot or cucumber
- Cook the bacon slices in a cast-iron pot until crispy. Set aside to cool, reserving the grease in the pan to cook the liver.
- Add the onion and cook for 2 minutes on medium-high. Add the garlic and cook for a minute. Add the liver, sprinkling with the herbs. Cook for 3-5 minutes per side, until no longer pink in the centre.
- Turn off heat, and place contents into a blender or food processor with the coconut oil and sea salt. Process until it forms a thick paste, adding more coconut oil if too thick.
- Cut the cooled bacon strips into little bits and mix with the pâté in a small bowl.
- Garnish with some fresh herbs and serve on carrot or cucumber slices.
Recipe Tips: This has become Ruth’s fav pâté. She takes it to work to eat with raw veggies as a mid-morning snack or as an add-on to a light lunch. Chris loves this spread on a toasted slice of AIP Crusty Bread. The only reason we rated this recipe lower on Family and Friends isn’t because it’s not good, but that fewer people are open to trying dishes like this one. Sad but true.