Keto/AIP Liver Pate
Posted on July 24 2018
Loaded with Vitamin B12, high in Vitamin B6, Biotin and Folate, it's also a great food for fertility and pregnant women. Straight from the POTG Test Kitchen is this Paleo/AIP/Keto Liver Pâté recipe. It is pretty easy to make and great to serve with some crudité for gatherings of superfood eating friends.
1/2 cup duck or bacon fat
1 large onion
2 garlic cloves
1 lb liver, (beef or chicken)
1 tsp salt
1 1/2 tsp mace
1 T. coconut cream
Chop the onion and cook on low heat in duck fat (or other fat) until caramelized, about 20 minutes.
Slice the liver, removing any membrane (white filmy layer).
Chop garlic and add to onion for about five minutes.
Using a slotted spoon, remove the onions and garlic to a food processor.
Cook the liver on med heat in the remaining fat, until slightly pink in the center.
Let the liver and fat cool for a few minutes, then add to food processor.
Add salt, mace and coconut cream.
Blend until smooth.
Line a container with plastic wrap and smooth the pate into the container so that when it chills, you can turn the container over and peel away the plastic wrap, making the pate slice-able.
Eat fresh or chill to harden and further meld flavors.
Serve with crudité or slice and serve with a salad.