2

votes

Can I make my beef liver pate taste better after I've already cooked it?

Answered on September 12, 2014
Created August 03, 2013 at 12:47 AM

I made about 1 lb of beef liver pate. It tastes exactly how it looks (like s***). I've found recipes for next time (soaking in lemon juice), but I have 1 lb of pate made that I can hardly swallow. Can I cook it or make chili out of it?

6120c989fd5b69f42a0834b69b87955b

(24553)

on September 07, 2013
at 01:28 AM

Wine makes pretty much everything except directing an automobile in the direction you want it to go better.

7a6529ea25b655132fe58d793f95547a

(2040)

on August 05, 2013
at 05:42 PM

Ever since I started using wine in my liver pate I can't get enough.

2fd93e91bb14e641a2bac9c6033e84e2

(1614)

on August 04, 2013
at 09:08 PM

Can you post the recipe/ingredients you used? I would think you could "repurpose" it, but I'm wondering how you've already prepared it.

Medium avatar

(10611)

on August 04, 2013
at 04:41 PM

I was going to suggest that. I'd use it up in smears on roast beef, wrapped or topped with bacon.

Ce41c230e8c2a4295db31aec3ef4b2ab

(32564)

on August 03, 2013
at 02:09 PM

Yeah, I like pork and goat liver pâté the best, followed by chicken liver pâté. See the recipe in Nourishing Traditions cookbook for a starting place.

2108e03780f9b85d719bf83d79e91991

(10)

on August 03, 2013
at 03:18 AM

I will try to fry them in some coconut flour tomorrow - sounds like a good plan! Thanks for the idea.

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5 Answers

3
Fdcf36dfb78aa17ec21800cc5a80a439

on August 03, 2013
at 12:57 PM

If you mix in a few strips of cooked bacon and a tbs of coconut oil, it will taste like magic!

Medium avatar

(10611)

on August 04, 2013
at 04:41 PM

I was going to suggest that. I'd use it up in smears on roast beef, wrapped or topped with bacon.

2
4610451431ec7155c87a5698be682a95

(1122)

on August 03, 2013
at 02:52 AM

Never heard of beef p??t??. Usually pork, goose or chicken is what I see/eat. Try making patties, dredging in coconut flour and frying crispy. Or, just slather with mayo or bbq sauce. Live and learn : )

2108e03780f9b85d719bf83d79e91991

(10)

on August 03, 2013
at 03:18 AM

I will try to fry them in some coconut flour tomorrow - sounds like a good plan! Thanks for the idea.

Ce41c230e8c2a4295db31aec3ef4b2ab

(32564)

on August 03, 2013
at 02:09 PM

Yeah, I like pork and goat liver pâté the best, followed by chicken liver pâté. See the recipe in Nourishing Traditions cookbook for a starting place.

1
6120c989fd5b69f42a0834b69b87955b

(24553)

on August 04, 2013
at 09:24 PM

You can totally fix it still. Fry up an onion, throw in some garlic, sage, and thyme. When it starts to caramelize add a stick of butter and a 1/2 cup of red wine or sherry, turn down to simmer and let it cook down until it reduces a bit (shouldn't take more than 10 minutes). Let it cool a little then throw it in a food processor with what you've already made. Voila!

7a6529ea25b655132fe58d793f95547a

(2040)

on August 05, 2013
at 05:42 PM

Ever since I started using wine in my liver pate I can't get enough.

6120c989fd5b69f42a0834b69b87955b

(24553)

on September 07, 2013
at 01:28 AM

Wine makes pretty much everything except directing an automobile in the direction you want it to go better.

0
2564c814ad9931c834ae092e1ef069fb

on August 04, 2013
at 09:45 PM

No, you can't. Liver has to be rare. If you overcooked it it is ruined forever.

0
736662d9fd6314d426cc6de1896aa045

(175)

on August 04, 2013
at 03:35 PM

Soak the liver overnight in milk - removes the sour taste.

I made beef liver pate a few times. It worked OK, but I've gone back to processing the liver and putting it into my meatloaf mix.

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