2

votes

Making pâté more palatable?

Answered on September 12, 2014
Created February 24, 2012 at 8:24 PM

Okay, so

My co-op had pastured chicken livers for sale this week. I've never had organ meat in my life, but I knew I should eat some, and so I picked up about a pound, planning to make p??t?? and, stupidly, I made up the whole batch at once. I figured... p??t?? seems to be THE way people in the paleo community make liver more... edible, haha. And anyway, how can you go wrong with a recipe that has bacon, butter and garlic? Bacon, butter and garlic have never failed me before! I mean, they made me like eating greens, through them all things are made possible, right? Right?

I guess they finally did fail me, though. Tried eating it today on some celery. I'd estimate that I managed to choke down maybe a tablespoon or two after an hour of working at it, LOL. It's really, really too rich.

Any good ideas on how to hide the huge amount I have left sitting in my fridge? I don't want to waste it, especially considering all the bacon and butter I used that cost way more than the livers and would also be wasted if I were to throw it away, haha. But if it comes down to it, I might end up doing so :[

518bce04b12cd77741237e1f61075194

(11577)

on February 25, 2012
at 01:57 AM

You can stuff mushrooms with pate too! It is really delicious, and cuts the richness.

Ce41c230e8c2a4295db31aec3ef4b2ab

(32556)

on February 25, 2012
at 01:27 AM

It's definitely "Delicious Husband" when he makes me his yummy paté!

Medium avatar

(10611)

on February 25, 2012
at 12:14 AM

Mash it into some hard boiled eggs. Don't spare the salt and pepper. Get yourself a small glass of ice cold sauterne. Better?

D8f58eba263277ec6119293137b85b02

(1061)

on February 24, 2012
at 10:11 PM

PS, Wisper: DH means "dear husband" or some variant of it. ;)

D8f58eba263277ec6119293137b85b02

(1061)

on February 24, 2012
at 10:10 PM

I've been making a really simple pate with bacon grease (Is it even still pate then? I don't eat dairy, so that was my substitute.) and a bit of lemon juice/zest, then add some to my ground meat when making burgers. I'm new to liver... baby steps.

Fb10cf8e5dbac271762e13721181d5dc

(453)

on February 24, 2012
at 09:35 PM

I love spicy! I'll give it a try, thanks!

Fb10cf8e5dbac271762e13721181d5dc

(453)

on February 24, 2012
at 09:35 PM

Sounds like it might work well, especially since burgers go so wonderfully well with avocados, which will add some further masking if need be ;D And thanks for the freezing tip, never thought about using ice cube trays, haha. Now that might solve my recurring "what do I do with all this bone broth" problem, too-- regular storage containers so often get used for lunches around here and always seem to disappear in a matter of weeks, heh.

Fb10cf8e5dbac271762e13721181d5dc

(453)

on February 24, 2012
at 09:28 PM

Maybe I'll try this in a smallish quantity at some point, when I'm feeling brave again. Thanks!

6b8d12fc3e43179f9ae1765a4d1a9dc2

(5914)

on February 24, 2012
at 09:09 PM

I cant answer your question because I love pate, sorry :( I'm not even a big fan of liver either.

9f54852ea376e8e416356f547611e052

(2957)

on February 24, 2012
at 08:59 PM

What is DH? 4 more to go

9f54852ea376e8e416356f547611e052

(2957)

on February 24, 2012
at 08:59 PM

What id DH? 4 more to go

Ce41c230e8c2a4295db31aec3ef4b2ab

(32556)

on February 24, 2012
at 08:56 PM

The mushrooms are cooked in the recipe. DH makes up a huge batch & freezes the rest in containers that last us a week-10 days.

9f54852ea376e8e416356f547611e052

(2957)

on February 24, 2012
at 08:42 PM

You put mushrooms in the pate? Would the pate still stay good for a week in a refridgerator, or would it have to frozen?

  • Fb10cf8e5dbac271762e13721181d5dc

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6 Answers

4
9f54852ea376e8e416356f547611e052

(2957)

on February 24, 2012
at 08:36 PM

I didn't eat any liver until going paleo, and now I crave it a few times a week (like right now).

I like pate with or without bacon. But I also adapted this recipe to paleo which uses apple as the secret ingredient - it calls it mousse, not pate, but it's essentially the same. It's really tasty, and has less of a liver-y taste to it.

Here's my adapted ingredient list:

  • 2 red onions
  • 25g of ghee
  • 1 apple
  • 350g of braised beef liver
  • 250ml (~1 cup) sherry

I eat around 1/4 of this in one sitting over a week.

Next time around I'm going to braise the liver in my home made beef bone stock, I bet that will make it even better.

Paleo is turning me into a foodie.

Fb10cf8e5dbac271762e13721181d5dc

(453)

on February 24, 2012
at 09:28 PM

Maybe I'll try this in a smallish quantity at some point, when I'm feeling brave again. Thanks!

4
Ce41c230e8c2a4295db31aec3ef4b2ab

(32556)

on February 24, 2012
at 08:30 PM

Mix a tablespoon or two with ground beef for a yummy burger.

Pat?? freezes well, BTW! Freeze it in ice cube trays so you can take out a tiny amount each time. You can store the cubes in a bag in the freezer after they are frozen.

We like the Nourishing Traditions recipe with mushrooms--not so intense.

Fb10cf8e5dbac271762e13721181d5dc

(453)

on February 24, 2012
at 09:35 PM

Sounds like it might work well, especially since burgers go so wonderfully well with avocados, which will add some further masking if need be ;D And thanks for the freezing tip, never thought about using ice cube trays, haha. Now that might solve my recurring "what do I do with all this bone broth" problem, too-- regular storage containers so often get used for lunches around here and always seem to disappear in a matter of weeks, heh.

D8f58eba263277ec6119293137b85b02

(1061)

on February 24, 2012
at 10:11 PM

PS, Wisper: DH means "dear husband" or some variant of it. ;)

9f54852ea376e8e416356f547611e052

(2957)

on February 24, 2012
at 08:59 PM

What id DH? 4 more to go

518bce04b12cd77741237e1f61075194

(11577)

on February 25, 2012
at 01:57 AM

You can stuff mushrooms with pate too! It is really delicious, and cuts the richness.

D8f58eba263277ec6119293137b85b02

(1061)

on February 24, 2012
at 10:10 PM

I've been making a really simple pate with bacon grease (Is it even still pate then? I don't eat dairy, so that was my substitute.) and a bit of lemon juice/zest, then add some to my ground meat when making burgers. I'm new to liver... baby steps.

Ce41c230e8c2a4295db31aec3ef4b2ab

(32556)

on February 24, 2012
at 08:56 PM

The mushrooms are cooked in the recipe. DH makes up a huge batch & freezes the rest in containers that last us a week-10 days.

9f54852ea376e8e416356f547611e052

(2957)

on February 24, 2012
at 08:59 PM

What is DH? 4 more to go

9f54852ea376e8e416356f547611e052

(2957)

on February 24, 2012
at 08:42 PM

You put mushrooms in the pate? Would the pate still stay good for a week in a refridgerator, or would it have to frozen?

Ce41c230e8c2a4295db31aec3ef4b2ab

(32556)

on February 25, 2012
at 01:27 AM

It's definitely "Delicious Husband" when he makes me his yummy paté!

1
9b0310b623f8ed289c9571ab3a58a142

on February 24, 2012
at 08:53 PM

Maybe see if you can find a recipe for braunschweiger that you could piece together with your current pate. Braunschweiger has to be my favorite 'lunch meat' of all time.

1
7c9f81d68c78de1a31eab9c91c17b4b8

on February 24, 2012
at 08:47 PM

I put mine on thinly sliced deli roast beef with some raw horseradish and roll up. It's yummy if you like spicy. It freezes really, really well too...I put mine in little freezer baggies.

Fb10cf8e5dbac271762e13721181d5dc

(453)

on February 24, 2012
at 09:35 PM

I love spicy! I'll give it a try, thanks!

0
96440612cf0fcf366bf5ad8f776fca84

(19413)

on February 24, 2012
at 10:52 PM

This recipe. Been making it repeatedly and I'm not tired of it yet. The butter (I use ghee from grassfed cows), and the lemon make it very tasty. But even before you put it in the blender, you could fish out a hunk of the sauteed liver and eat it. It's that good.

0
E2819054503fa29b38e77b8d0a694b76

(291)

on February 24, 2012
at 10:22 PM

I used this recipe and it was delicious, it has a lot of strong flavours in it which mask any unpleasant livery taste! I like to eat it on flaxseed crackers yummmmm

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