Liver pâte

Beef liver is having a moment right now (it’s not a fad it’s that great for you), but luckily for ya’ll I’ve been into liver for awhile now and this liver pâté is a staple in our house.

The most requested recipe I have is now on my feed. This is the recipe that allows me to get both my kids to eat liver!

Enjoy! And let me know what you think 😋

INGREDIENTS:

• 3 tablespoons grass fed butter

• 1 lb pasture raised grassfed chicken or beef livers

• 1/2 lb cremini mushrooms, washed & coarsely chopped

• 5 green onions, chopped

• 2/3 cups dry cooking white wine

• 4 cloves of garlic, chopped

• 1/2 teaspoon dry mustard

• 1/4 teaspoon dried dill

• 1/4 teaspoon dried rosemary

• 1 tablespoon lemon juice

• 1/2 stick of grass fed butter, softened

• Sea salt and pepper to taste, *starting with at least 2 teaspoons of salt, you can always add more as you blend up your pâté

STEP 1:

Melt the 3 tablespoons of grass fed butter in a skillet over medium heat.

STEP 2:

When butter is melted add your livers, green onions, and mushrooms to your skillet and cook, stirring occasionally, until livers are browned.

STEP 3:

Add your white wine, chopped garlic, dry mustard, lemon juice and herbs to your skillet and cook until liquid is at a boil.

STEP 4:

Once your skillet is at a boil, reduce heat and continue to cook *uncovered* until liquid is gone. Stirring occasionally to cook everything evenly.

STEP 5:

Once all the liquid is cooked out, turn off your stove and allow your ingredients to cool.

Step 6:

Add the 1/2 stick of softened butter to a food processor or blender, along with all your other ingredients from your skillet, and blend until smooth. *Remember to taste for additional seasoning

Step 7:

Once your pâté is the consistency you like, smooth and savory. Add your pâté to a container and chill in the refrigerator before serving.

Step 8:

Serve your pâté with your favorite dipper and enjoy!!

*Some of our favorite dippers include: celery, sliced apples, gluten free crackers.