Liver Pate

Organ Meats: Nutritional Benefits For Hormone Health

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Learn how to make a creamy liver pate that is great for hormonal balance.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Breakfast

Cuisine: European, French, Gluten-free, Keto, Paleo, Polish

Keyword: Beef liver pate, Liver pate

Servings:

Calories: 127kcal

Ingredients

1 lbs Liver fresh (beef or chicken)
1 Onion smal dice
2 cloves garlic minced
4 tbsp butter you can use olive oil or lard if you allergic to dairy
1/4 cup heavy cream use water if you are alleric do dairy
2 tbsp brandy or cognac optional
salt to taste
black pepper to taste
1 tsp thyme fresh, choped

Instructions

Prepare the Liver: Rinse the liver under cold water and pat dry with paper towels. Remove any connective tissue or membranes.Cut the liver into small pieces for faster cooking
Sauté Onion and Garlic: In a large skillet, melt 2 tablespoons of butter over medium heat.Add the finely chopped onion and minced garlic to the skillet. Sauté until the onion is translucent and fragrant, about 3-5 minutes.
Cook the Liver: Push the onion and garlic to the side of the skillet and add the remaining 2 tablespoons of butter.Increase the heat to medium-high and add the liver pieces to the skillet. Cook until the liver is browned on the outside but still slightly pink on the inside, about 3-4 minutes per side.
Deglaze the Skillet (Optional):If using brandy or cognac, carefully add it to the skillet to deglaze the pan. Use a spatula to scrape up any browned bits from the bottom of the skillet. Allow the alcohol to cook off for 1-2 minutes.
Blend the Liver Mixture: Transfer the cooked liver, onion, and garlic mixture to a food processor or blender.Add the heavy cream and optional herbs to the food processor.Pulse the mixture until smooth and creamy. You may need to stop and scrape down the sides of the bowl occasionally.
Season and Adjust: Taste the liver pâté and season with salt and pepper as needed. Adjust the consistency with more cream if desired
Chill and Serve: Transfer the liver pâté to a serving dish or small ramekins.Cover and refrigerate for at least 1-2 hours to allow the flavors to meld and the pâté to set.Serve the liver pâté with crackers, bread, or sliced vegetables as an appetizer or snack.
Enjoy your homemade liver pâté! You can store any leftovers in an airtight container in the refrigerator for up to 1 week.

Nutrition