Even if you don’t like liver, give this recipe a chance. Try it just once, and see if you can learn to like this superfood. This recipe is based on Chicken Liver Pate from Nourishing Traditions by Sally Fallon. After chicken slaughtering day I make pate from all the fresh chicken livers. My husband loves eating pate on raw cheese. Who needs supplements when you can eat pate on raw cheese?!
1 pound pastured chicken livers
3T organic butter
1/2 pound organic mushrooms, finely chopped
1 small organic onion, finely chopped
1 organic clove garlic, minced
1/2tsp dried organic mustard seeds, finely ground
1/2tsp dried organic dill, finely ground
1/2tsp dried organic rosemary, finely ground
1/2 organic lemon, freshly juiced
2/3c dry white wine or vermouth (optional)
1/2c organic butter, cut into small cubes
sea salt to taste
Melt 3T butter in a cast iron pan. Add liver, onions, mushrooms and sea salt. Cook for 10 minutes until the livers are browned. Add wine, garlic, lemon juice, mustard seeds and herbs. Bring to a boil and reduce until liquid is gone. After the mixture has cooled, add the butter cubes, and puree in a food processor until smooth. (If you have raw butter available, use instead.) Test for taste and add more sea salt, if needed. Transfer to a glass container and refrigerate before serving.