Perfect Pate

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.

7 thoughts on “Perfect Pate

  1. Thanks so much for all the recipes. So far I’m just collecting them, but will try some cooking soon. I did order some elderberries from Mountain Rose Herbs, so hope to make up some syrup soon. Where do you get your raw cheese BTW? Also, do you think that this would work with calf liver?

  2. I get my raw cheese from Gort’s Gouda Cheese Farm in Salmon Arm, BC. You can order online and they will ship raw cheese to you. Here is their information:

    Pate usually is made from chicken liver because of the milder favor. You could try it with calf liver and see what you think. I would be interested to hear your experience.

  3. is putting together an ebook for local farmers and ranchers, which people can download for free. Maybe we should put together a ebook for recipes?

  4. I made the pate today. I’ve never been a fan of chicken liver, but I think it will grow on me.

    Thanks for the tip about Gort’s Gouda. I’m in SA every weekend in the summer, so I’ll check them out.

    An ebook for recipes sounds like a great idea.

  5. Pingback: Specific Carbohydrate Diet (SCD): Recipes

  6. Hi Isabelle,

    I would be able to help you find a source in Kamloops but I don’t know Kelowna that well. I would recommend you decided if you want certified organic or natural chicken livers and look through the lists of farms in Kelowna.

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