If you’re looking for a rich and creamy spread that’s perfect for the carnivore diet, this beef liver pate is exactly what you need.
Made with just three simple ingredients, it’s a fantastic way to include organ meats in your diet without feeling overwhelmed by their strong taste.
The smooth and buttery texture of this pate makes it an excellent choice for spreading on carnivore bread or crackers.
It’s also a great way to store and enjoy liver throughout the week, as it stays fresh in the refrigerator for several days.
This pate isn’t just tasty – it’s also packed with important nutrients that are hard to find in other foods.
Beef liver is one of the most nutritious foods you can eat, and when combined with butter, it becomes an energy rich dish that fits perfectly into a carnivore lifestyle.
👍 Why You’ll Love This Recipe
Simple and Quick: This beef liver pate recipe is incredibly easy to make, requiring only a few simple steps and minimal cooking time. Even if you’re short on time, you can whip up this delicious dish in no time.
Nutrient Dense: Beef liver is an excellent source of essential nutrients, including vitamin A, vitamin B12, iron, and folate.
By incorporating this recipe into your diet, you’ll be nourishing your body with a powerhouse of vitamins and minerals.
Rich and Creamy Texture: The combination of cooked beef liver and butter creates a luxuriously smooth and creamy texture that melts in your mouth.
✨ Recipe Ingredients
- 1/2 pound Beef Liver
- 2.5 oz Butter (unslated)
- Ground Pepper (to taste)
- 1 teaspoon Salt (try using this smoked salt– amazon link)
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👨🍳 How To Make
Follow this recipe to make the best carnivore diet beef pate:
Step 1
Melt the butter in a medium-sized pan.
Step 2
Cut the beef liver into small pieces (about 2 inches) and add them to the pan. Add the seasonings. Cook for 5-6 minutes or until they are no longer pink.
Step 3
Transfer the cooked liver and melted butter from the pan to a food processor.
Step 4
Blend until smooth. You can add more soft butter if needed, but the amount used in the recipe should be sufficient.
Step 5
Transfer the mixture to a bowl and place it in the refrigerator for at least an hour to allow it to set. Once chilled, spread the liver pate on carnivore bread or carnivore crackers and enjoy!
💡Tips
1. Getting The Right Texture
When blending, start with short pulses to break down the liver, then blend continuously until smooth.
If your pate seems too thick, add more softened butter one tablespoon at a time while the food processor is running.
The final texture should be like a thick spread – similar to room temperature butter. If you see any chunks of liver, keep blending.
Stop occasionally to scrape down the sides of the food processor to make sure everything gets blended evenly.
2. The Cooling Step Is Important
Don’t skip the chilling step – it’s important for the right texture. The pate needs at least an hour in the fridge, but leaving it overnight gives even better results. As it cools, the butter firms up and the flavors develop more fully.
If you try to eat it right away, it will be too soft to spread and won’t taste as good. When you’re ready to eat it, let it sit at room temperature for about 10 minutes – this makes it easier to spread but keeps it firm enough to hold its shape.
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FAQ
My pate turned out grainy – what went wrong?
Grainy texture usually happens when the liver isn’t blended long enough or if it was overcooked.
Make sure you’re cooking the liver just until it loses its raw pink color, and then blend it while it’s still warm. If your food processor isn’t very powerful, you might need to blend for a longer time.
Do I need to soak the liver first?
No, you don’t need to soak the liver for this recipe. While some recipes call for soaking liver in milk or water, it’s not necessary here.
Carnivore Beef Liver Pate
Print RecipeIngredients
- 1/2 pound Beef Liver
- 2.5 oz Butter (unslated)
- Ground Pepper (to taste)
- 1 teaspoon Salt (try using this smoked salt- amazon link)
Instructions
- Melt the butter in a medium-sized pan.
- Cut the beef liver into small pieces (about 2 inches) and add them to the pan. Add the seasonings. Cook for 5-6 minutes or until they are no longer pink.
- Transfer the cooked liver and melted butter from the pan to a food processor.
- Blend until smooth. You can add more soft butter if needed, but the amount used in the recipe should be sufficient.
- Transfer the mixture to a bowl and place it in the refrigerator for at least an hour to allow it to set. Once chilled, spread the liver pate on carnivore bread or carnivore crackers and enjoy!
As someone who has always struggled with the taste of liver, I’m pleasantly surprised by how much I enjoyed this pate.