This Pâté Recipe is one of my favorites. I must admit that learning how to prepare and consume organ meats has been a journey for me! It took me a while to learn to like most organ meats, but this Pâté Recipe has a mild and savory flavor and I liked it right away.
Organ meats are an excellent source of Iron, fat soluble vitamins, b-vitamins and more. They are often called “nature’s multivitamin” and with good reason as they are one of the most nutrient dense foods available. Like bone broth, organ meats were once a commonly consumed food but they have been largely forgotten in our fast-paced world.
Some organ meats are difficult to prepare, but this Pâté Recipe is simple enough for even a beginner cook to make easily and its mild flavor is a great introduction to organ meats. It can be served on grain free crackers, cucumber, or other vegetable slices. I’ve found that my children naturally love Pâté when it is made this way, especially if they are served it at a young age.
Our youngest daughter was given bone broth, liver, small amounts of meat and a lot of fermented and cooked vegetables as first foods and she now loves a wide variety of foods. I’ve talked before about our “Food Rules” that we follow with our children to teach them to like a wide variety of foods and how these rules (guidelines) were derived from my mother’s French heritage. I’ve heard it said that “The French enjoy food more and obsess about it less” and I think that the French are also great at focusing on a diverse and (mostly) real food diet with an emphasis on healthy fats, properly prepared organ meats and exquisite vegetables.
- ½ pound chicken livers (I order from a local farmer or US Wellness Meats)
- 6 Tablespoons grass fed butter (or coconut oil, but the taste will be different)
- ½ cup finely minced onion or shallots
- 1 clove of garlic, finely minced
- ½ teaspoon dried Thyme leaf
- ½ teaspoon each of salt and pepper.
- 1 bay leaf (optional)
- 3 Tablespoons Brandy or Scotch (or Apple Cider Vinegar but taste will be different)
- 2 tablespoons heavy cream (preferably raw)
- Note: You can soak the livers in milk or coconut milk for a few hours (up to overnight) and rinse before making this recipe for a more mild flavor if desired.
- Melt 3 tablespoons of the butter in a skillet. Add finely minced onion and garlic and cook on medium until translucent- 3-4 minutes.
- Meanwhile, trim the connective tissue off of the livers. Add livers to pan and sprinkle with salt, pepper and thyme and add the bay leaf if using, Brown livers for 6-10 minutes until cooked on the outside and barely pink on the inside.
- Add the Brandy or Scotch and cook until it thickens, 2-3 minutes.
- Remove from heat and let cool for about 5 minutes. Discard bay leaf. Put in food processor or blender and puree until smooth. While blending/pureeing, add the additional butter and cream (if using). Add more salt and pepper to taste, if desired.
- Once mixture is completely smooth, remove from blender and put in ramekins or a glass container and cover tightly. Put in the fridge for at least 5-6 hours or overnight (preferred) to harden and let flavors meld. Serve with homemade grain free crackers or vegetables. I like to make vegetable chips by cooking turnips and beets in coconut oil and serve on that.
If you’ve been hesitant to try offal, this Pâté Recipe is a great place to start!
If it is your first time to consume organ meats, please let me know how you liked it!