Best Liver Recipe Ever for those afraid to try or convinced they don’t like it but wish they did!


Contrary to popular belief, the liver is not a storage facility for toxic waste in humans and animals. When we consume liver from grass fed, naturally raised pastured animals, the liver acts the way nature intended: as a filter.

The liver will only store toxins if it is sluggish or overwhelmed, such as in sick conventionally raised animals in confinement.

Liver is a great food for those needing to build or re-build, such as pregnant and postpartum women. It is an excellent source of easily assimilatable iron, Vit.A and Vit.D.

It provides the raw materials we need to boost the health and resiliency of our own liver…..something that many of us need with the onslaught of toxic chemicals in the environment and the prevalence of digestive issues.

In addition, special attention should be paid to the liver in adults or children who were never breastfed….or not for very long.

Enjoy this recipe! I am amazed that liver can taste well….. not like liver!

Beef Liver Pate

Ingredients:
2 pastured and compassionately raised beef livers, cut into pieces
1 small white onion, chopped
1/2 cup certified organic red wine
2 cloves garlic, crushed
1 tablespoon lemon juice
3/4 cup butter
2 tsp unrefined salt
1 tsp black or white pepper

Instructions:
1) Saute the liver and onions in ample butter until the livers are browned and the onions are tender.

2) Once cooled off a bit, put in a food processor.

3)Then add the wine, garlic, lemon juice, salt, pepper and butter.

4)Blend to a smooth paste and then refrigerate in a shallow dish to firm.

5) Serve with crackers once firmed up!

Variations:
fresh herbs of your choice
1/2 tsp mustard
serve with peppercorns pressed ontop

and I must give credit to the orginal recipe (mine was adapted only because I totally wasn’t paying attention to what I was doing)….here is the recipe that I was trying to follow!!
http://farmlet.co.nz/?p=199

Please let me know if you like it!

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6 responses to this post.

  1. Did you really use two whole beef livers? Beef livers are REALLY huge – 10 to 12 pounds on average.

    Reply

  2. Posted by Valerie Howells on December 7, 2011 at 5:17 am

    This looks delicious but I’m not sure I could make it. The recipe is for two whole beef livers? My farmers sell liver by the pound – and it is not a whole liver. How many pounds of meat is 2 beef livers? I searched the internet for the average size of a beef liver and didn’t get very far. I make chicken liver pate often. The recipe calls for 1 lb of chicken livers. The ingredient quantities in your recipe make me think I would use 1 lb of beef liver for it. Am I close?

    Reply

    • Hmmm….next time I buy them, I will check the pounds and get back to you, I don’t have a package in my freezer right now!

      Here is a image that is approximately the size of the livers that I used, but mine were a bit smoother and much darker looking (mine were organic of course, so not as pale and bloated probably as conventional beef liver). http://www.saddogsushi.com/pictures/beef_liver.jpg

      I still haven’t tasted a chicken liver recipe that I like, but I enjoy the beef liver no prob….chicken livers taste like pennies to me!

      Reply

  3. Great recipe! Thank you. I remember when I was a kid and my parents gave me liver to eat… I should add more in those days…

    Reply

    • Nice! I remember hating meat as a child, but there was this liver pate that I will always remember at someone’s house! My parents were shocked that I would eat it given my pickiness around meat….but my mother never once served up an organ meat in our house growing up..

      Reply

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