Liver Pâté
Nutrivore Score: 2590
Ingredients
- 1 lb liver
- 1 small yellow onion finely chopped
- 2 cloves garlic
- 6-7 leaves sage or 1 Tablespoon dried sage
- 1 sprig rosemary or 2 teaspoon dried rosemary
- 1 bay leaf
- 1/3 cup dry sherry or cognac
- ¼ teaspoon salt to taste
- 1/8 teaspoon ground mace
- 3-4 sprigs thyme or 3/4 teaspoon dried thyme
- ½ cup cooking fat tallow, coconut oil, bacon fat, lard, butter
Instructions
- If using beef or another large liver, slice liver into 2” chunks and remove any vessels the butcher might have missed.
- Line a 7.5″x3.5″ loaf pan with parchment paper.
- Heat ¼ cup of your chosen cooking fat in a large skillet over medium high heat.
- Add onion, bay leaf, rosemary, thyme, sage, mace and garlic to the pan. Cook, stirring frequently, until onions are well cooked, about 10 minutes.
- Add liver to the pan and cook, stirring frequently, until browned on the outside and still pink in the middle, about 3-4 minutes.
- Add sherry to pan and bring to boil. Boil 2-3 minutes until you can’t smell alcohol in the steam. Remove from heat.
- Remove bay leaf, rosemary stem, and thyme stems. Add salt and the remaining cooking fat.
- Pour hot liver mixture into a blender or food processor. Pulse until smooth.
- Pour into the prepared loaf pan or serving dish of choice. Let cool.
- Once it’s cool enough to touch, cover with plastic wrap tightly across the entire surface to prevent oxidation.
- Refrigerate at least one hour or overnight.
Nutrition
Nutrition Facts
Liver Pâté
Amount per Serving
Calories
139
% Daily Value*
Fat
9
g
14
%
Saturated Fat
5
g
31
%
Trans Fat
0.4
g
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
2
g
Cholesterol
124
mg
41
%
Sodium
136
mg
6
%
Potassium
138
mg
4
%
Carbohydrates
3
g
1
%
Fiber
0.2
g
1
%
Sugar
0.4
g
0
%
Protein
8
g
16
%
Vitamin A
6637
IU
133
%
Vitamin C
2
mg
2
%
Calcium
8
mg
1
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.