Page 72 - Fall2010

LIVER AND FIG SAUTE
2 onions, chopped 1 red pepper, chopped into bite-sized chunks
5 dried figs, chopped into small bits 1/2 cup orange juice, freshly squeezed preferably
1/2 cup homemade beef or chicken stock 1 cup sliced beef, bison or chicken liver, organic and pastured
Salt to taste, about 1/2 teaspoon 1 tablespoon lard or bacon fat

Marinate liver in sour milk or water with a bit of vinegar for several hours if desired. Sauté onions in your choice
of fat until they are translucent. Add the red pepper and figs and cook until tender. Pour in the broth and orange
juice and cook until there is a sauce-like consistency. Add the liver and cook until just done (and pink in the middle).
Serve with whole grain or toasted sourdough bread. Recipe created by Dianne Koehler, Nutritionist, MNT.

HEARTy BEEF AND BONE MARROW SOUP Makes 6 quarts
4 beef shanks, cross-cut at 2-inch intervals 6 tablespoons olive oil
4 quarts filtered water 2 pounds carrots, peeled
2 pounds potatoes, washed 1 pound shallots or onions, peeled
2 large cans crushed tomatoes 1 cup balsamic vinegar
3-4 bay leaves 4 tablespoons green peppercorns
1 tablespoon coarse black pepper 3 tablespoons fresh garlic, chopped
1 cup fresh parsley, chopped Sea salt to taste

Chef John Umlauf prepared this delicious recipe at the 2004 Wise Traditions Conference, with rave reviews. Pat
shanks dry and sprinkle with black pepper. In a heavy-bottomed, non-aluminum stockpot, heat half the oil. Sear the
shanks on both sides until brown. Add water, vinegar, tomatoes, bay leaves, and peppercorns. Simmer for 4 hours
or until beef is flaky tender. Remove meat and bones from the stock and allow to cool. Return stock to a simmer
and skim debris from the top of the liquid. Separate the meat from bones and gristle. Cut potatoes and carrots into
bite-sized pieces and add to stock along with the garlic. Quarter the shallots or onions, toss them in the remaining
oil, roast or sauté until brown and add to stock. When the vegetables are tender, add meat, chopped parsley and
salt to taste.

EASy CHICKEN LIVER PATE
1 pound livers from pastured chickens 2 tablespoons butter, lard or bacon fat
1/2 cup cognac 1/2 cup homemade beef or chicken stock
1 clove garlic, crushed 1 teaspoon dried green peppercorns, crushed
1/4 teaspoon dried rosemary, crushed 1/2 teaspoon dry mustard
1/2 teaspoon dried dill 3-4 tablespoons softened butter
unrefined salt to taste

Chicken livers are lower in vitamin A than beef or lamb liver, but may be better nutritionally because they contain
a balance of vitamins A, D and K —all three of Weston Price’s fat-soluble activators in one delicious package.
2
Pat livers dry and saute in butter, lard or bacon fat until well browned. Add cognac and stock to the pan and
deglaze. Add garlic, peppercorns, rosemary, mustard and dill. Boil the liquid down until it forms a thick paste. Allow
the livers to cool slightly and then process until smooth in a food processor with softened butter. Season to taste with
unrefined salt. Serve with sourdough toast or on endive leaves.

BONE MARROW CUSTARD Serves 4
about 6 marrow bones, 2-3 inches in length 1 cup heavy cream
2 egg yolks 1 whole egg
unrefined salt and pepper to taste

Soak marrow bones in cold water for 12-24 hours, changing the water several times. Cover the bones with cold water,
bring slowly to a boil and barely simmer for about 20 minutes. Scoop the cylinder of marrow out with the handle of
a small spoon. Blend cream, marrow and eggs and season to taste. Pour into four small buttered ramekins, place in
hot water and bake at 300 degrees for about 20 minutes or until the custard is set. Let cool and unmold. Serve as
an accompaniment to meat.

72 Wise Traditions FALL 2010