Liver, from truly pastured animals, is really good for us. However, many of us grew up without the benefit of eating liver and the strong flavor is just not appealing. Lamb liver, as opposed to beef and chicken, has a much milder taste. This recipe brings out the smoothness and buttery nature of a pate. Don’t tell the critics that there is any liver in it at all and they will likely never guess.
- 1 pound lamb liver, frozen for at least two weeks
- 4 Tablespoons butter
- 4 Tablespoons lard
- 1 large organic onion
- 4 Tablespoons red wine
- 4 Tablespoons raw milk
- 3 cloves garlic
- good dash of nutmeg
- sprinkle of cloves and ginger
- dash of unrefined salt
- spritz of parsley to garnish
- Defrost the lamb liver and cut it into small (¾ inch) cubes.
- Press the garlic and set it aside for 10 minutes to rest and form its medicinal qualities. Dice the onion.
- Put the butter and lard into a saucepan to melt. Add the onion, along with a dash of salt and cook until translucent – about 6 to 8 minutes.
- Add the garlic and the lamb liver and cook for only 2 or 3 minutes; you want the liver to brown but also to remain a tiny bit pink so it doesn’t become tough.
- Take out the liver to cool but add the wine to the remaining liquid and cook it down until it is thick; about 7 or 8 minutes. Put aside to cool down.
- Once everything has cooled, put the liver, wine liquid, milk, nutmeg, cloves and ginger in a blender or other machine such as a NutriBullet and blend well. You can add more salt if desired. Place into 3 ramekin dishes, garnish with a bit of parsley and cool.
- Serve with crackers, carrot sticks, cucumbers or sourdough bread. Delish!