If you’ve been following my blog along the way, you will know that I just love Dr. Sarah Ballantyne and her books, blog, and recipes. This recipe is no exception to that statement, as I really love this Liver Pate! I make it at least once a month to help me get organ (offal) meat into me to help heal my body.
Now Liver Pate is nothing new to me because when my Dad was alive, he used to make his own version of Liver Pate that contained hard boiled eggs. Since I’ve been on the AIP protocol, I haven’t reintroduced eggs (yet), so this recipe fits the bill quite nicely.
I know a lot of people don’t like liver because of the thought/taste/smell of it, but I assure you this is an exception.
This version of Liver Pate uses chicken livers. Saying that, at some point I plan on trying one using pork, beef or veal liver (or maybe a combination of them all) in the future.
I hope you enjoy it as much as I do.
Liver Pate (AIP, Paleo)
- 1 lb Chicken Livers
- 1 Small Yellow Onion finely chopped
- 2 Cloves Fresh Garlic minced
- 6-7 Leaves Fresh Sage (or 1 Tbsp dried rubbed sage)
- 1 Small Sprig Fresh Rosemary (2 tsp. dried rosemary)
- 1 Bay Leaf
- 1/3 Cup Dry Sherry or Cognac
- 1/4 tsp. Sea Salt to taste
- 1/8 tsp. Ground Mace
- 3-4 Sprigs Fresh Thyme (3/4 tsp. dried thyme)
- 1/2 Cup Good Cooking Fat tallow, extra virgin coconut oil, bacon fat, lard, palm shortening, or unsalted ghee)
Slice liver into 2" chunks (you don't need to do this if you are using chicken livers) and remove any vessels the butcher might have missed)
Line a 7.5" x 3.5" loaf pan with parchment paper (this is an optional step that just makes removing the loaf easier later; you could also use a glass or pottery serving dish)
Heat 1/4 cup cooking fat in a large skillet over medium high heat.
Add onion, bay leaf, rosemary, thyme, sage, mace and garlic to the pan. Cook, stirring frequently, until onions are well cooked (about 10 minutes).
Add liver to the pan and cook, stirring frequently, until browned on the outside and until pink in the middle (about 3-4 minutes).
Add sherry (or cognac) to pan and bring to boil (you can increase heat to high if you wish). Boil 2-3 minutes, until you can't smell alcohol in the steam.
Remove from heat. Remove bay leaf, rosemary and thyme stems (if using). Add salt and the remaining cooking fat.
Pour hot liver mixture into a blender or food processor. Pulse until smooth.
Pour into the prepared loaf pan (or serving dish of choice)
Once it is cool enough to touch, make sure to cover with plastic wrap tightly across the entire surface (plastic wrap should be touching the pate with no air bubbles) to prevent oxidation (you'll still get some, which is okay, but doing this helps your pate stay a nice pink color which tastes better and is better for you).
Refrigerate overnight up to a few days before eating.
I generally use chicken livers in this recipe due to the mildness of chicken livers in comparison to beef liver.
Also, instead of using parchment paper, you could line your loaf pan with plastic wrap so that when done. Then all you have to do is pour the liver pate into the loaf pan and cover with the plastic wrap before placing in the refrigerator.
The alcohol in this recipe cooks off, so there won't be any affect from it, other than good taste.
The longer the pate sets, the better it gets.
Serve with plantain chips, or the Buttery Baked Pita Crisps also in my recipes.
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