GAPS Liver Pate

Long time no see…

Hello, again. I know have been gone for a long time. I thought it would be a good idea to try out a ton of recipes first and then be more prepared to share them with you all.

Today I am sharing a staple in my house…LIVER PATE! Liver Pate is a great way to hide that “livery taste”. Soaking the liver in milk or lemon juice for a few hours will reduce the “livery taste” even more. This is an easy recipe and I always make extra and freeze it. If you are on GAPS and cannot have butter yet, ghee would work perfectly too!

INGREDIENTS:

1 tsp fresh sage, parsley, rosemary, and thyme (feel free to play around with the herbs you like). Dried is ok too, just use 1/2 tsp.

7 garlic cloves

1 medium onion

1 lb chicken livers

4 T butter/ghee

1 1/4  tsp sea salt

8 Tbs butter/ghee (cold)

DIRECTIONS:

1. Chop you herbs, garlic, and onion. (It is getting blended so it doesn’t had to be perfect). I grated my garlic (with this mini grater), but it was a big waste of time 🙂

2. Cube your 8 TBS of cold butter, and set aside.

3. Saute herbs, onion, garlic, 4 T butter–until soft

4. Add liver and cook–don’t over cook them, leave them a little pink. (It is ok to leave them a little raw if you freeze them for 3 weeks beforehand to kill off any bacteria. The liver retains its vitamins better if it is eaten raw.) I use this cast iron skillet.

5. (optional) put in sieve (fine mesh) and stain out liquid for extra thick pate.

6. Save the strained liquid in a little jar. Chill in the fridge and the layer of liver flavored butter will come to the top. This is AMAZINGLY flavorful butter! You can use the liquid for a stock or soup.

7. Puree sautéed mix and 8 T of butter cut in cubes (I used my Cuisinart).

8. Put liver puree in a mold (I line a small baking cup with a plastic bag to make it easy to flip it out).

9. Refrigerate until hard, and flip out of mold. Eat with veggies or crackers!

~Stay gutsy, Caroline