Pate de Vie

Do you ever see a dish using liver and exclaim, “No way!” Then this mouthwatering liver pate recipe with rosemary, thyme, and garlic will persuade you otherwise! When paired with crackers, crisp vegetables, or crusty bread, it provides a flavorful, nutritious appetizer or snack.

But as I got older and the restaurant closed, I stopped remembering how delicious liver tasted. I even started to associate liver with disgust. I was unaware of the liver’s health benefits at the time. It is one of the meats with the highest nutritious content!

I am aware that many people dislike liver and won’t even consider a liver dish. Some people actually become queasy simply thinking about eating organ meat.

However, liver is a crucial meal that you should eat several times to become used to!

The Best Way to Prepare Liver for Any Recipe
Let me prepare you if you have never dealt with liver before. I find using scissors rather than a knife to chop liver into pieces because of how slippery and slimy it feels.

The blood comes next. Don’t let that stop you, though. Take a big breath, rinse the liver under running water, and sample the liver pate; you’ll be pleased you did.

How To Serve Liver Pate If you’re following the GAPS diet, the liver pate recipe below works excellent as a dip for fresh vegetables. If you’re not, homemade Wheat Thins, other crackers, and toast go great with it.

Pate de Vie

a mouthwatering liver pate recipe prepared with garlic, rosemary, and thyme. flavorful and makes a nutritious and delectable appetizer or snack.

INGREDIENTS

1 pound of chopped beef liver
Chopped 1 onion, 1/2 cup red wine
3 minced garlic cloves
mustard, 1/2 tsp.
1 tsp. of rosemary
1 tsp. of thyme
one teaspoon of lemon juice
4 tablespoons room temperature butter
To taste with salt and pepper

INSTRUCTIONS
To lessen the bitter flavor, soak liver in buttermilk or kefir (when it’s chilled). Drain, rinse, and pat dry after 24 hours.
In 4 tablespoons of butter, saute liver, onions, and garlic until the liver is browned and the onions are transparent.
Wine, mustard, herbs, and lemon juice should be added. Cook until most of the liquid has been absorbed, covered.
In the food processor, cool and combine the mixture to a paste.
To taste, add salt and pepper.
Enjoy!

NOTES

After blending the above mixture, add sour cream in an amount ranging from 12 cup to 1 cup to make it a smoother and creamier consistency.
Just so you know, I usually use a full cup of cultured sour cream.
Getting the Liver Ready

I find using scissors to cut it into pieces to be simpler than using a knife.
The liver should be sliced and rinseed under running water.

NUTRITION
150 kilocalories
4g of carbohydrates
11g of protein
Fat: 7g
4g of saturated fat
171 mg of cholesterol
95 mg. sodium
226 milligrams of potassium
9815 IU of vitamin A
4.5 milligrams of vitamin C
19 mg. calcium
: 3.2 mg iron