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.
Perfect Pâté Recipe
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!