A great recipe if you are looking for a nutritious and delicious appetizer to serve to your family and friends, or on special occasions. Although the taste of liver can be quite intense, this recipe mixes the flavors of fresh herbs, garlic, onion, salt and pepper to balance out the liver taste. This pate is great served with crackers or bread, or as part of a charcuterie board.
Liver is one of the most nutrient-dense foods available to us. It is high in iron, vitamin A, vitamin B12, copper and other essential vitamins and minerals.
Making sure you get organ meats along with your muscle meat is a great way to make sure you are getting the nutrition you need.
Read more about the health benefits of liver.
Recipe ingredient substitutions
Grass fed beef liver substitutions
Instead of using grass fed beef liver, you can use regular beef liver, or switch it up and use chicken liver, duck liver, lamb liver, goose liver, etc.
Olive oil substitutions
Instead of olive oil you can use any other cooking oil or healthy fat of your choice. Keep in mind though, if you use fats that are higher in saturated fat (like coconut oil, bacon fat, duck fat, beef lard or pork lard), they are hard(er) at room temperature and may affect the texture of the pate. If you use saturated fat, make sure to melt it before mixing it into your pate. If you tolerate dairy, you can also swap out the oil for heavy cream, cream cheese, sour cream or melted cow’s milk butter.
Fresh garlic clove substitutions
Instead of fresh garlic cloves, swap it out for 1 – 2 teaspoons of garlic powder.
White onion substitutions
Instead of white onion, swap it out for red onion or sweet yellow onion. Alternatively you can also use shallots, chives or green onions.
Rosemary and thyme substitutions
I find pate tastes really good with a combination of fresh rosemary and thyme, but you can swap it out for other fresh herbs such as oregano, sage, etc.
White vinegar substitutions
Swap out the white vinegar for apple cider vinegar, white wine vinegar or even fresh squeezed lemon juice.
Make this recipe candida diet friendly
Swap out the white vinegar for raw apple cider vinegar or fresh squeezed lemon juice.
Make this recipe AIP friendly
Use raw apple cider vinegar or fresh squeezed lemon juice instead of white vinegar.
Make this recipe low FODMAP
Omit the garlic and onion.
Make this recipe low acid/gastritis friendly
Omit the vinegar from this recipe entirely.
Serve this liver pate with:
- baguette or other fresh breads
- deli meat or sausage
- marinated olives
Store your liver pate in an airtight container in the fridge for 1 – 2 days. It’s important to put it in a sealed container because the top of your pate can get a bit crusted over if it is exposed to air for too long.
It also freezes really well if you want to keep it for much longer. Once you are ready to eat it, simply take it out of the freezer and put it in your fridge the day before you plan on consuming it. Make sure to give it a really good stir before you serve it, and serve it immediately after taking it out of the fridge.
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Homemade Beef Liver Pate Recipe
- Food processor (or stick blender / immersion blender)
- Stove top
- Start by slicing up your onions and garlic and set them aside in a small bowl.
- Remove the stems from your fresh herbs and set aside in a small bowl.
- Next, cut your beef liver into thin slices. Optionally, you can transfer your liver slices over to a plate lined with paper towels to soak up the excess blood.
- Heat your frying pan to medium heat, and then add your 2 tablespoons of olive oil, sliced onions and garlic.
- Sauté your onions and garlic until they start to brown, and then add your liver pieces and your fresh herbs.
- Fry everything until your liver has cooked through completely.
- Turn your stove off and let your cooked liver mixture cool completely.
- Once it has cooled, transfer the mixture over into your food processor and then add all the remaining ingredients including the 1/2 cup oil, 1 tablespoon vinegar, salt and pepper.
- Blend in your food processor on high until your pate is smooth and has no remaining clumps.
- Serve your pate in small ramekins surrounded by your favorite bread and/or crackers. If you are making it ahead of time, make sure to store it in a sealed container in the fridge (or covered in plastic wrap) until you are ready to serve it. Once it is exposed to the air, the top of your pate will form a crust. If it starts to crust, just give it a good stir and you are good to go!
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