For all my friends that still can’t bring themselves to eat healthy pastured beef liver, I have the solution. How about making your own creamy pate? I did it earlier this week. It was very easy. I found a beef liver pate recipe from a small New Zealand farm that worked great.
Once the pate has chilled, you can spread it on celery or sliced cucumbers. I’ve read several sites that recommend eating 1/4 pound of beef liver each week. Using this recipe, you’ll have all your liver needs met for an entire month.
Store bought pate can be expensive. This recipe wasn’t. A pound a healthy beef liver in Seattle goes for about $4 a pound. The rest of the ingredients are dirt cheap. You’ll be hard pressed to find a more nutrient dense food at such a low price. Swap out regular butter for Kerry Gold to make it even better.
Homemade Beef Liver Pate