Liver…really?  Liver?  That’s what my grandmother tried to feed me when I was a kid.  It smelled gross and even had a weird texture!  Well, honey, this ain’t your grandmother’s shoe leather liver.  This is a silky, tasty, lovely spread that goes wonderfully on sourdough bread or crackers, or even crunchy veggies.

I believe it was 2010 when we met Trish and her family.  Mom and Trish hit if off while they stayed in the short term rental next door.  A beautiful friendship between our two families developed over their 2 week stay and shortly after, Mom traveled to England to stay with Trish.  About a year later, I was to follow for my own visit.  Trish reminds me a lot of my Nana, so I felt right at home.  We had lots of tea and biscuits, she made fish pie and I made them their favorite, Buffalo Wings!  It was such a delight to be there.

During my visit, Trish took me to the grocery store where I decided I needed some Duck Pâté, goat cheese and a baguette.  It was the most delicious lunch of my life!  A little slice of bread,  cheese and a smear pate went a long way in satisfying my hunger.  Sitting in her living room, snacking on these foods and sipping English tea is such a fond memory of that special time.  It reminds me of all the wonderful sightseeing we did.  She took me to some Roman ruins, Windsor Castle, pubs that were hundreds of years old,  and a church that Henry V had defaced during his rule.

Anna, Trish’s daughter, took me to Bath, where we spent a morning in the hot mineral baths and the afternoon at Jane Austen’s museum.  We ended that trip having High Tea with Mr. Darcy.

A wonderful day punting on the Cam at Cambridge University revealed to me how young the United States are!  The age of everything in England could be measured by the timing of the Revolutionary War or the birth of Christ.  It was an eye-opening experience.

But I digress…

Liver Pâté is a very simple recipe with lasting benefits.  It can be adjusted to your tastes and desired texture.  Liver is a great source for Vitamins A, D, E, K, and B12.  Organ meats are necessary for a healthy body, so finding a way to make them tasty is vital.

Liver Pâté

1lb raw liver – chicken, duck, beef, buffalo – pastured, organic and grass fed is best.
Milk or lemon juice (for soaking)
1-2 sweet onions, sliced
1tbsp (approximate!  I just use a scoop) butter or ghee
2-3oz (or more) port, dry white wine, cognac, balsamic vineger or meat stock of choice
Salt and pepper to taste
Big scoop of butter and/or cream, sour cream or crème fraiche
Preferred spices (I use fresh garlic and dill)
Flat glass container
1-2 sticks of melted butter depending on the size of your container
Sourdough bread, crackers or crunchy veggies.

Chicken livers do not need a lot of prep work, but beef and buffalo need any connective tissue and veins removed.  Rinse the liver with water then cover with milk or lemon juice and soak for as short as a couple hours or overnight in a covered dish.  This will help to decrease the strong flavor of the liver.

Quickly fry the onion and liver in a large frying pan with the butter/ghee.  Do not overcook. Deglaze the pan by pouring the port, dry wine, cognac, balsamic vinegar or meat stock into the hot pan to lift off anything that stuck to the pan during frying.  Cook, stirring occasionally, until the liquid is almost gone.

Pour the contents of the frying pan into a food processor.  Add salt and pepper along with any spices and the big scoop of butter and/or cream of choice.  Blend until smooth.  If you would like it smoother, add more cream or stock (start with small amounts as to not make it liquid).  Pour into a flat glass container and cover with melted butter.  Chill.

Serve with sourdough bread, crackers or crunchy veggies.  Perfect for snacking or to take along for lunch.

You can be as creative as you like with this recipe.  I have used duck bacon and mushrooms along with multiple spices to change up the flavor of the pâté.  Soaked and dried nuts can be added for more texture and flavor.  Dried fruits, such as craisins, wolfberries or figs can be used also, just be sure to soak in water before adding to the recipe.

The original recipe is from Monica Currado at Simple Being Well.
Other information gleaned from Nourishing Traditions
Cover image courtesy of One Green Planet onegreenplanet.org