Simple Organ Puree & Pâté

SIMPLE ORGAN PUREE & PÂTÉ

FOOD AS MEDICINE:

Pasture-raised liver is one of the most nutrient dense foods you can eat. Organs are rich in important nutrients like Vitamins A, D, E, K, B12, folic acid, and minerals such as copper and iron. Most importantly these nutrients are in a bioavailable form meaning they are already activated by the animal and able to be quickly and easily absorbed into your body! To start working with organs, try this simple puree technique and work these “muffins” into chili, stews, meatloaves, soups, sauces, etc. or reserve some to eat as a pâté with fresh vegetable crudités!

INGREDIENTS:

2 lemons, juiced

1.5 pounds pasture-raised organs (liver, kidney, heart)

1 Tbsp tallow, lard, or ghee

1 yellow onion, diced

2 cloves garlic, minced

1/2 tsp sea salt

¼ tsp black pepper

2-4 Tbsp fresh herbs of choice (oregano, thyme, basil, rosemary etc.)

1/4 cup bone broth or wine (optional)

DIRECTIONS:

Trim your organs of any stringy portions with a knife and coarsely chop into 1” pieces. Place in glass bowl. Mix 2 cups water with juice of 2 lemons and pour over organs. Cover dish and refrigerate for 8-12 hours, this will make the flavor more neutral and the meat less tough.

The next day heat a cast iron pan and add your fat of choice. Add onions and cook until translucent, then add garlic and liver, mincing liver with wooden spoon while you sauté. Add chopped oregano, thyme, rosemary, etc. as desired. Add liquid (broth or wine) if desired based on texture you would like.

After about 10 minutes, onions will be soft and the liver resembles a paste, turn off heat. Puree with blender or immersion wand, may add additional broth to achieve desired consistency.

Once smooth, allow to cool and serve cold with fresh vegetables for dipping as a pâté or place puree or paste into muffin tins and freeze. Once frozen, store in bag and add to dishes to boost nutrition!