Before you go all… EeeeEEEeeeeEEEwwwww on me… here are a few reasons to try this easy liver pate:
The Paleo Mom, who’s a doctor, says that “Compared to the muscle meat we are used to eating, organ meats are more densely packed with just about every nutrient, including heavy doses of B vitamins such as: B1, B2, B6, folic acid and the very important vitamin B12. Organ meats are also loaded with minerals like phosphorus, iron, copper, magnesium, iodine, calcium, potassium, sodium, selenium, zinc and manganese and provide the important fat-soluble vitamins A, D, E and K.
Organ meats are known to have some of the highest concentrations of naturally occurring vitamin D of any food source. Organ meats also contain high amounts of essential fatty acids, including arachidonic acid and the omega-3 fats EPA and DHA.” Need more reasons… read on
This AIP EASY LIVER PATE
For those of us who actually enjoy the stuff… this one came out great! I have not eaten pate in some time, but I have always liked it. For some reason, I always thought it something over my head. It’s actually pretty basic, the ingredients, not so much.
Traditional pate was made with duck livers. Really, any liver will do, The Paleo Mom will argue that grass-fed beef liver is best. I could not find any. Seriously. 3 different grocery stores (even Whole Foods) and no beef liver. But I did find ORGANIC chicken livers! Now, had they been conventional, I would have passed.
Then, what? Game changer… duck fat! Yes, please! Especially from Mary’s Farm. Love their chicken and duck! Bacon fat or ghee (not AIP) will work well too!
I have since made this Easy Liver Pate, which is so easy, various ways and I will explain those variations next!
So… want to get all (not so) fancy with it? I’ll show you how!
Updates and Variations:
- I have now tried EASY LIVER PATE with bacon fat & apple cider vinegar (instead of duck fat and balsamic) and it works great!
- I also made this with beef liver, using 1 pound, 3 tablespoons bacon fat and added in 1 cup of mushrooms to the onions. Also used apple cider vinegar and fresh rosemary in this combo and it turned out delicious… actually, my favorite to date.
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Easy Liver Pate
- Prep Time: 15
- Cook Time: 14
- Total Time: 29
- Yield: 18 1x
Description
Delicious EASY liver pate!
Ingredients
- 1/4 cup duck fat or bacon fat (see variations above)
- 4 cloves of garlic
- 1 sweet onion
- 1 stalk celery
- 1 cup sliced mushrooms (optional)
- 1 pound liver (chicken or beef, diced)
- 1 teaspoon dried Italian herbs, or 3 teaspoons fresh rosemary
- 2 teaspoons salt
- 2 tbsp aged balsamic vinegar or apple cider vinegar
Instructions
- In a sauce pan or large skillet, on medium-low heat melt fat.
- Small dice onion, garlic & celery and add to skillet.
- Saute for 5 minutes until tender, moving often, then add in the mushrooms, if you are using them.
- Add in livers and cook stirring often for 8 minutes. Stir in the salt and herbs.
- You want the livers to remain pink in the middle.
- Add vinegar, stir and remove from heat.
- Carefully transfer all of it to a Vitamix blender.
- Blend until smooth.
- Transfer to ramekins or mini mason jars.
- You can top with some bacon fat & more herbs.
- Will make aprx 18oz.
- Close lid tightly and refrigerate.
- What you won’t eat within 5 days, freeze.
- This pate can be eaten on the same day, but will be much better in a day or two!
Nutrition
- Serving Size: 1/18th of recipe
- Calories: 74
- Fat: 4
- Carbohydrates: 3
- Fiber: 1
- Protein: 6
Keywords: EASY LIVER PATE
Bre says
Pretty darn good! I made this earlier and had trouble keep my haNds off the container wHile it cooled in the fridge lol. I used chicken livers, bacon fat, balsamic, mushrooms and dried rOsemary (plus the celery garlic and onion). thanks for sharing!
Cristina says
Whoot Whoot!! Thank you Bre!!!
allyson says
MAde it last night and had my first container for dinner tonight. polished off the whole thing – it is so yummy and my body just says yes to this great nutrition. thank you
Cristina says
Yeahhh thank you Allyson!!!
Stephanie says
Fantastic, heavenly, soooo good and so easy. I plan to make this often in bigger batches and freeze. It made 4 perfect single serve containers. I drizzled bacon fat on top as suggested and it was a nice touch.
★★★★★
Cristina says
yeahh!!! #teamliver thank you so much!
Tracy Sheehy says
Can this be frozen and if not, how long will it last in the refrigerator?
Cristina says
Yes I freeze it in portion sizes, 4ounce mason jars 🙂 In the fridge lasts 5 days.
Alicia says
Made this yesterday, delicious! I pulled it out of the fridge to eat again today and the top and areas on the sides that had little air pockets had a green twinge. Is this normal or should I toss it?
The container in the freezer seems to have the same thing though far less presumably because it got colder faster.
Cristina says
This isn’t fermented, so I wouldn’t worry about it. The fat does get a green tinge from the herbs and organ meat, in general, is weird color when cooked. If it smells and tastes right, you’re good to go.
Ariel says
I forgot to add vinegar and I already put the pate in the fridge. Should I reblend with the vinegar???
Cristina says
Hmm… if it’s cooled down, no. You could just drizzle a litle vinegar or add a splash of lemon when you’re eating it.
Alexandra Gidstedt says
Should I leave the lives a little pink even if I am using chicken liver?
Cristina says
Yessss