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Chocolate Liver (grass fed) Pâté (gluten free)

When I say ‘liver’ to most people, they cringe!  I just can’t understand it.  Really, you don’t like liver?????  Liver is full of flavor; what’s not to like about it?  Liver is healthy organ meat that should be eaten more often and as long as I can get my hands on it, I shall be eating it.  But, not all liver is healthy.  Grass fed liver is the best and if it’s not grass fed, make sure you know how it was raised, i.e., GMO free, pesticide / herbicide free, sustainable farm practices.

Pâté is French for “pie”.  Beef, pork, liver, ham, seafood, wild game, poultry, and vegetables are all candidates for pâté. The grind can be smooth, creamy, or chunky. It may be served hot or cold, molded or un-molded.  It is traditionally served baked in a crust  (en croûte) or molded as a terrine. If making pâté en croûte, use a springform pan so you don’t damage the crust when trying to un-mold the dish. Depending on the richness of the pâté, plan on 1/8 to 1/4 pound per person as a serving.

Most people think of an expensive duck liver mixture when you mention pate, but pate is not limited to poultry.  Pâté (pronounced pah-TAY) is French for “pie.”  Beef, pork, liver, ham, seafood, wild game, poultry, and vegetables are all candidates for pâté. Common additions include  vegetables, herbs, spices, and wine.

A pound of healthy beef liver goes for about $4 a pound. You’ll be hard pressed to find a more nutrient dense food at such a low price. Once the pâté has chilled, you can spread it on celery or sliced cucumbers.  That being said, I personally prefer my pâté close to room temperature.  Your choice, of course!

CHOCOLATE LIVER PÂTÉ

1 grass fed pork liver

1/4 cup organic bacon fat / drippings

1 cup homemade organic chicken broth

1 teaspoon cocoa

1 tsp dry mustard

1 Tblsp garlic powder

1/2 tsp dried dill

1/2 tsp powdered rosemary

¾ cup organic butter (room temperature)

1 tsp Celtic sea salt (fine grind)

2 Tblsp of brandy ( use a quality brandy )

In a skillet, melt the bacon fat. Pat the liver dry with a paper towel and brown on both sides in the fat on medium heat. Add broth, dry mustard, garlic, dill, salt, and rosemary and bring to a boil. Let the liquid boil down until almost gone. Transfer the livers and all the liquid into a blender or food processor, along with the soft butter and brandy. Blend until smooth. Transfer the mixture into a small bowl. Cover and refrigerate. Serve on toasted bread or crackers, use in sandwiches, or spread on celery sticks. The pâté can also be frozen.

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