I grew up in the midwest and I always enjoyed the liver, onion, and spinach dinner my mom made for our family. Because of the great work of Weston Price and his book Nutrition and Physical Degeneration I have known the importance of eating a traditional diet which includes organ meats.
When I say traditional I mean like our grandparents ate without processed foods. My inspiration for this pâté recipe comes from the cookbook Nourishing Traditions by Sally Fallon and Mary Enig. Sally and Mary are pioneers in teaching the importance of eating traditional fats and nose to tail cuisine.
Liver pâté is packed with nutrients, is delicious and easy to enjoy with grain free crackers or cucumber slices.
Not a fan of liver or pâté, but want the health benefits of liver?
If that sounds like you, I highly recommend checking out Ancestral Supplements and consider adding their Beef Organ supplement to your daily regimen.
Personally, I eat pâté regularly and have also taken a desiccated liver supplement for the last 25 years.
Beef or Chicken Liver Pâté
1 lb beef, chicken or duck liver
½ lb sliced white or crimini mushrooms-chopped
1 bunch scallions
⅔ c dry farm white or red wine
1-2 cloves pressed or chopped garlic
½ tsp dry mustard
1 T fresh minced rosemary
1 T lemon juice
¾ stick of butter-softened or melted but not hot
Salt to taste
Melt butter in a pan. Sauté liver, onions and mushrooms with a little salt and pepper. (If it’s too much for your pan just sauté the liver first. Set the liver aside and sauté the onions and mushrooms together. Add the wine garlic, mustard, rosemary and lemon juice. Bring to a low boil and cook until the wine is almost gone. Process everything in a food processor with butter. Taste and add additional salt if needed.