Grass-Fed Beef Liver Pate Print 23 LikeDislike By Bryn Lutes One thing I’m doing as a part of healing decades of being malnourished is incorporating more organ meat in my diet. Liver is one of the most nutritionally dense foods out there. This beef liver pate recipe provides a hefty dose of folate, iron, Vitamins A, D and copper. Just one serving of this beef liver pate will help you meet your daily quota of these important vitamins and nutrients. While eating liver regularly is particularly beneficial for those with iron deficiency or anemia, we can all benefit from this nutrient rich dish.While some people think they don’t like the taste of liver, this beef liver pate recipe has lots of garlic, rosemary, and bacon fat, so it doesn’t even taste like liver! One of my secret tricks of this beef liver pate recipe is to sprinkle some Superfood Turmeric into this dish to amp up the taste and the anti-inflammatory benefits of this delicious dish.
Tim November 17, 2021 at 1:43 pmTasty. What’s the serving size? The nutrition info doesn’t make much sense without it. Thanks! Reply ↓
Simone August 27, 2020 at 12:44 amGreat recipe! My kids even love this. I use 2-3 tablespoons of lemon juice instead of vinegar because vitamin C facilitates iron absorption, and it tastes sooo good! Also, I caramelize the onions a bit and cook the meat and spices in olive first before adding 1 C good-flavour coconut oil. I find olive oil doesn’t smoke the way some coconut oil does. I have tried this with beef liver, chicken liver and chicken heart. It has all been wonderful once the spices, salt and lemon juice ratio is ‘tuned’ during blending. This is a great way to increase iron and other vitamins. Thanks so much for this recipe! Reply ↓
Recipe Team September 10, 2020 at 10:14 amHi Simone, this sounds great! Thanks so much for sharing! Reply ↓
Alan Evans December 6, 2019 at 9:22 amAmazing, cooking and prepping times are twice as long as in recipe. Reply ↓
Belle June 6, 2019 at 1:52 amThis recipe was a joy to make and even better to eat. I love it…thankyou Reply ↓
Tiffany May 6, 2019 at 3:56 amHi, thank you for the recipe. I’d just like to know, do you ‘de-vein’ first? Thanks Reply ↓
Mugah April 4, 2019 at 4:38 amI used mayo, mustard and horseradish sauce instead of oil. It adds flavors that I like and with the balsamic vinegar has a very good taste on crackers or bagels. Reply ↓
marcus zuniga February 9, 2019 at 1:02 pmThank you for this recipe. I cook most meals on a daily basis for my family. I used 1 lb. of grass feed beef liver at an amazing $3.00 per lb. Yes, so cheap! I was borderline on eating liver. This recipe makes it delicious in the form of a pate. The only downside for my kids are the chewy ventricles. Maybe I can strain them out with a mesh or something. Reply ↓
Kathy December 22, 2018 at 12:02 pmI’ve learned over many years of cooking liver that if you place the liver in a shallow pan and marinate it with 2tbs of diced garlic and 1/2 cup of orange juice. Let it marinate for at least 4hrs. Then I put the recipe above together to make the pate. All my friends who hate liver love my pate. Reply ↓
Anonymous July 9, 2018 at 4:00 amWhat if I put sautéed mushrooms and onions and added heavy cream them way less oil, how would that work? Reply ↓
Anonymous March 21, 2018 at 1:23 pmKelly!I am in eating disorder recovery and I learned from a dietician how healthful organ meat is so I make a liver and onion pate that is Ok.I am not a great fan but it is good with cucumber or apples.Thanks! Reply ↓
Kelly July 9, 2017 at 11:59 amHello, I love this recipe! I make it every week, it’s delicious. I am happy to see you provided the nutritional value, but I was wondering how many ounces a serving size is?Thanks! Reply ↓
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