Palatable Pate

I'm really into eating as close to the earth as possible and for environmental and health reasons, I try not to waste food. We're not just talking about eating all the leftovers or not letting the produce go bad in the fridge here. Although I do give all that stuff to the chickens so I don't feel too bad about that kind of "waste". What I'm saying is, I'm into eating the whole hog so to speak. I put chicken feet in my broth. I love this! Aside from making me feel like a good witch from the south coast, it adds lots of good collagen to the mix! Although he's not too excited about it, I've asked my husband to start saving venison bones and some innards. We'll see how this goes as hunting season is right around the corner.

This brings us to the subject of organ meats. I'm not afraid of eating anything really. I don't care what society has stamped on foods because I reject most of societal norms in order to march to beat of my own drum. But, wowzers, liver is just one of those things that you can smell coming. It reminds me of college when you knew there was a dirty hippie in the area by scent before you even laid an eye on one dreadlock. I'm just now finding a new love for patchouli after my time in the northwest! Ok, back on track. Liver is a superfood for sure. It's chocked full of vitamins, one of the highest sources of vitamin A and B12 out there! According to the Weston A Price Foundation, it's one of the highest nutritional foods available. People, we're talking protein, minerals, healthy fats and the aforementioned vitamin source. It's a dream food...

Until you put in your mouth. Then the party is over and dinner has been ruined. My husband is frowning like I served him a turd and I'm feeling defeated. I know this stuff is good for you and lawd knows I need it after what I put my liver through in my earlier years! Like feeds like so it makes sense that liver would be so beneficial to almost everyone living here in America. When I share my woes of failure with people in the know and are enjoying this not-so-tasty treat all time, they always tell me to use a LOT of butter and onions and sauté the stuff. SIKE! My dogs enjoyed their super gourmet dinner and we ate sardines.

I took a friend's advice and actually just read it on the Weston A Price link above, and just started taking my liver like a pill. I don't have to taste it and it's down the hatch in one swallow. I was intrigued to try, try again this week after hearing of friend's baby being born with jaundice. My first thought is that lady needs some liver! The good thing is she makes a very delicious french pork liver pate that I haven't a clue how to pronounce and sound even more country when I try. Soooooo I thought, I should make her some pate since I know she likes liver that way and it may help her feel a little fancy when she's prolly feeling opposite of fancy after just birthing a baby.

I found this recipeon GutsyByNature.com. It has bacon in it and we all know bacon makes everything better! I went for it since I had all the ingredients. I remembered all the previous advice and decided to add butter to it. LOTS OF IT! We've all heard fat=flavor but nobody has once said the same about liver so it only makes sense to add more flavor when you're cooking liver! I think the rosemary is a nice touch since it's such a strong herb so I decided to use the fresh stuff. You'll find my recipe below. Remember that liver is a very busy organ that performs over 500 functions in the body. Make sure you source your liver responsibly so you aren't consuming concentrated pesticides, herbicides or antibiotics. We'll be happy to sell you some of the good stuff!

Ingredients

  • 4-6 slices of pastured, nitrate free bacon or pork belly
  • 1 onion, chopped (I used a 1/2 yellow and 1/2 red because that's what was already cut up.)
  • 8 garlic cloves, chopped
  • 1 1/2 sticks of pastured, grass-fed butter
  • 1 pound pastured, grass-fed beef liver, cut into cubes
  • 2-4 inches of fresh rosemary, cut off the stem
  • 1/2 cup bone broth, can use any flavor but beef is best because of it's deep flavor. 
  • Lots of unrefined sea salt and fresh ground pepper 
  • 1-2 teaspoons of garlic powder
  1. Cook the bacon until crispy. Transfer to a plate and leave the grease in the pan. Remember, FAT=FLAVOR!
  2. Turn heat to medium and add onions and garlic. Sauté until soft, about 5 minutes.
  3. Add liver, rosemary, one stick of butter, some salt and pepper and one stick of butter. Sauté until liver is cooked thru to a medium temp. Maybe another 5-7 minutes.
  4. Transfer it all, including the bacon, broth and extra butter, to a food processor and turn that baby on. Add the garlic powder and more salt and pepper if needed. I used quite a bit of salt, maybe about 2-2 1/2 teaspoons total. 
  5. Put it in a container, refrigerate for awhile to cool it down and use sliced cucumbers to serve. You can serve it with crackers or bread but I don't eat those much and found the cucumbers to be even tastier!