Liver pate recipes

5 Easy to Make Liver Pate Recipes

posted in: Ketogenic Diet

Nose-to-tail eating is an important food philosophy that respectfully uses all parts of the animal. The nutritional benefits coincide with economic benefits, due to low demand of organ meats they are usually quite affordable compared to well known cuts.

Wondering why to eat liver? Read up on my research in Why Eat Liver: a nutrient dense superfood.

Liver is a well known traditional nutrient dense food healing the body from malnutrition, anemia, and fatigue. This superfood does have a discernible taste, making pates an easy way to disguise the taste if you are not accustomed to it.

5 Easy to Make Liver Pate Recipes

I posted my own garlic and basil liver pate recipe the other day, here is a follow up list of 5 more inspiring recipes to try.

Try out these 5 easy to make liver pate recipes and enjoy the creamy nutrient dense spread on vegetables, flax crackers, or just by the spoonful.

Grass-fed Beef Liver Pate – The Paleo Mom

A simple, dairy free version of the classic beef liver pate.

Classic Chicken Liver Pate – The Primalist

A classic rustic snack, light lunch, an appetizer to serve with some cornichons, a charcuterie or cheese plate, or simply on its own.

Liver Pate Recipes

Easy Chicken Liver Pate – Balanced Bites

This dairy free nutrient dense chicken liver pate is a recipe that has survived generations.

Liver Pate Recipes

Lamb Liver Rosemary Pate – Frugal Feeding

Liver celebrates offal – not awful – foods. Lamb liver brings a rich flavor distinct from chicken and beef.

Liver Pate Recipes

Beef Liver Pate with Bacon – Gutsy By Nature

This pate is for all the bacon lovers out there.

Liver Pate Recipes

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4 Responses

  1. […] 5 Easy to Make Liver Pate Recipes […]

  2. Joyce Hester
    | Reply

    Can you boil liver in a croak pot

    • Jessica Haggard
      | Reply

      I’ve never done it, I prefer to pan fry it or eat raw. If you try this, let me know how it comes out!

    • Sabemoue
      | Reply

      Apparently my grandmother used to cook liver in a little water and then strain off the juices for gravy later. I guess it would work in water but whether it would taste better, worse or the same is unknown. I always give mine a quick go in the frying pan to brown the outsides leaving the centre mostly raw. Good luck!

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