Liver Pate Recipe

by Jenna

Ok, so I know you may think you have to be a liver lover to like this liver pate recipe. But really — this is really good! I do have to say, that lots of folks who have tried this snack at our parties and get togethers end up really liking it. After I make them try it. Plus, it would be a healthy snack for the elderly, which is the theme of your web site, because it is so high in protein and other important stuff. Also — if you are lucky enough to have access to liver from someone who hunts, like from a deer or elk, the liver from the wild is the best because it is so much purer and without chemicals or toxins. So let the hunter in your family or friend group know you want them to keep the liver!

So don’t be afraid to give this live pate recipe a try! It’s not only great on crackers, but also on all sorts of breads, especially crispy breads. You can also use it for a dip if you want.

Chicken livers (or other)
Approx 1 cup of flour (for shaking)
Approx 1/2 cup of chopped onion
2 Tablespoons soft butter
1/4 Teaspoon of salt
1/4 tsp of pepper
1/4 tsp of marjoram
1/4 tsp of thyme
1/4 tsp of garlic
(You can adjust the amounts of the seasonings, to whatever you like to use)
2 hard boiled eggs, chopped
2 Tablespoons or so of oil to saute

Shake the livers in the flour. In a pan, heat the butter, and add in the chopped onion and seasonings. Saute it with the livers until they are brown. Add in the egg and oil, mix a little, and then puree the whole mixture (using a regular blender is fine).

Put it all in to a crock pot, or cook it slowly on the stove top in a large enough sauce pan, or even pressure cooker. Make sure you stir it frequently to avoid burning or sticking. Cook it slowly for a least a half hour so the flavors mix together well. You can serve this either warm or chilled. But make sure to refrigerate it if you are going to serve it later. You can also freeze it.

So be bold – try something new!

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