Don’t throw away the Liver! Organ meat from pastured and wild animals is known to be some of the most healthful parts. Liver is a super-food. Liver contains significantly more vitamin A, all the Bs, iron… SIGNIFICANTLY more. You don’t need to eat a lot to get the value.
Yet so many people, like me, don’t like liver. Have you tried pate lately? It is so good and easy to make. It is amazing how many people who don’t like liver like pate. Give it a try, share it with friends.
Turkey Liver Pate with Cranberries
- 1 turkey liver, diced or thinly sliced
- 2 cups diced yellow onion, shallots or leeks (or a combo)
- 2 cloves garlic, minced
- 1 tablespoon each: fresh sage, rosemary, thyme & parsley, finely minced
- 1 stick good quality butter or ghee, ideally grass-fed organic
- 2 tablespoons cream or half and half (optional)
- 1 teaspoon real sea salt
- ½ teaspoon fresh ground allspice
- ½ teaspoon ground pepper
- handful of fresh cranberries
- Trim any membranes on the liver, slice and soak in bowl with salt water for 30-60 minutes (optional).
- In a large skillet, heat the butter, or ghee, over medium heat until melted. Reduce heat to medium low and add the onion and sauté 10 minutes. Then add the garlic and the freshly minced herbs. Sauté another 10 minutes until the onions are caramelized.
- When the onions are starting to caramelize reduce the heat to low and with a slotted spoon Return the heat to medium and sauté the liver until no longer bloody, but still slightly pink inside, just a couple minutes.
- Transfer the onion and liver mixture into a food processor. Add the cream, sea salt, allspice, pepper and a handful of cranberries. Process until smooth.
- Line a container with plastic wrap and pour the liver pâté into the container. Smooth with a spatula and cover. Refrigerate. Once cool and hard you can turn the container over onto a plate and peel away the plastic wrap, allowing you to slice the pâté into small portions to freeze OR just pour into a container from which you can spoon the pâté out.