Best Beef Liver Pate
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 lobes or lengthwise slices of 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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