GAPS Liver Pate
| May 14, 2012 | Posted by Caroline Lunger under GAPS, Main meal, real food |
Hello, again. I 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 t fresh sage, parsley, rosemary, and thyme (feel free to play around with the herbs you like)
7 garlic cloves
1 medium onion
1 lb chicken livers
4 T butter/ghee
1 1/4 t salt
8 T 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, 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.)
5. (optional) put in sieve and stain out liquid for extra thick pate.
6. Save the strained liquid. 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
I’m one of the few people that like liver and this sounds really good. Thank you for sharing your recipe at Your Sunday Best!
I love liver too! that makes two of us
I must say, I’ve never really been a fan of liver pate…BUT I think you may have tempted me to try it
I’m pinning this for when I finally work up the courage to make this 
Seems easy enough! Thanks for linking up with Tiny Tip Tuesday this week!
Yes please try it! Liver is natures vitamin! and it is so inexpensive too
This looks wonderful! I’m planning to try making a pate … totally new to me
I’d like to invite you to share it with us at Scratch Cookin’ Tuesday.
thanks i will!
Thanks for dropping by!
I’m the only one in my household that loves liver LOL. The rest of the family turns their nose up at it. But, when I have those chicken livers available, I may give this a try and not tell anyone what it is ☺ That would be a great way to try out a new recipe on the rest of the family. Thanks for sharing in our recipe hop this week!
yes! you welcome..thats what i do with my family as well. if they like it they never have to know what is in it!
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts!
no baking involved…..fascinating!!!!!!
Yep! we just quickly cook the livers on the stove until just pink- we like to keep them slightly raw because of the good enzymes!
Have you tried this with beef liver? I have grass fed beef liver that I want to use.
No i have not. I am sure it would still be delicious! Maybe try soaking the beef liver in lemon juice or milk to reduce the strong “liver” taste.
[...] Liver Pate from GUTSY – “Savory” Category Entry # 3 [...]
Does it really really REALLY hide the taste of the liver? I’m a HUGE baby when it comes to liver. I like the taste it imparts to food, like in broth or with onions, but if it so much as touches my finger and then I lick that finger, BLECCH. Last time my dad made me try chicken liver, I all but vomited. To be fair, I don’t think I’ve never had lemon-soaked liver. So I guess it’s worth a try.
yes it REALLY does! butter is a good cover up! soak the liver in lemon water first though to get rid of the taste more.
[...] Liver Pate (GAPS) from Gutsy. [...]
I can’t have butter or ghee. Any substitute?
What about palm oil? or refined coconut oil (so you don’t ease the coconut?)
Great! I will give it a try! Thank you!
This is a good one! you welcome.
[...] liver pate [...]
[...] Cheeseslave (GAPS, SCD, Paleo) Deviled Eggs with Salmon Roe from Cheeseslave (GAPS, SCD, Paleo) Liver Pâté from Gutsy (GAPS, SCD, Paleo) Pâté de Campagne, or Country Pâté from Cheeseslave Bacon Wrapped [...]
I made this tonight and it’s fantastic! I soaked the liver in milk and wow, what a difference that made.
oh good! yes I’m glad you can tell!
Made this for Christmas Eve and in the spirit of things threw in a splash of scotch. It was very well received. Served it with some sauerkraut and a Jewish friend said it was the best pate he’d ever tasted and planned on telling his sister so.
I’ll forgive my dad for telling me after it was consumed that the chicken livers came from Stop and Shop. He’ll learn in good time……
[...] lot of bloggers that I follow have great recipes for cooking liver. Gutsy’s recipe for chicken liver pate turned me into a liver lover. It’s a good recipe to start with because it also contains lots [...]
is it one teaspoon of EACH of those fresh herbs? Or in total? thanks!
I did 1 tsp of each, but it turned out herb-y (just how we like it.) If you want it less herby then do less. if you do dried herbs use 1/4 tsp.