When we ordered our quarter-steer from a local farm a few weeks back, I was very specific that I wanted all of it.

The tongue. The oxtail. The trimmed fat for tallow. The liver. The bones. The heart. All. Of. It.

And for a variety of reasons.

For one, I think it can be good to push ourselves out of the ‘norm'. Just because it's possible in our wealthy culture to only eat the “best” and “exclusive” cuts of meat available, that doesn't mean that we should only eat those.

For two, whatever we can't eat, our dog can. He thrives on raw meat. Even cuts like the kidneys are useful to him as an alternative to dog food.

For three, some of these rejected cuts are extremely rich in fats, minerals, and vitamins. For example, the liver (which we've briefly talked about before… remember?).

So when my Mom so graciously gifted us back with the liver that we'd gifted to her on our move to Alabama, I knew that we'd utilize it well. For starters, Owen likes to eat some grated liver with his eggs in the morning. I also puree it in the food processor before adding it to taco meat or the like for extra goodness (no one in the family is even the wiser to it's existence). Lastly, I decided to mix up a batch of pate. A smooth, creamy, rich spread that is a perfect accessory to bread.

Stuart wasn't too sure about it. Pate has a much more accentuated liver taste than the other ways that I cook it for us. But still, it's a delicious flavor. Especially, well, especially if you like liver! Which, undoubtedly, some people do.

Especially when it's spiked with Scotch, pureed with butter, and perked up with fresh herbs. Mmm, mmm.

Scotch Spiked Beef Liver Pate
You will need:
– 8 tablespoons high-quality butter from grass-fed cows (chicken livers may also be substituted)
– 1 onion, minced
– 3 cloves garlic, minced
– 6 tablespoons fresh herbs (thyme, rosemary, parsley, etc.)
– 1 1/2 pounds liver from a grass-fed steer
– 1 tablespoon Scotch Whiskey
– Sea salt and pepper, to taste
– 1/2 teaspoon lemon juice, optional

Step One: Melt the butter in a skillet.

Step Two: Add in the onion and garlic. Saute until fragrant and golden, about 10 minutes. Might as well toss in those herbs now, too.

Step Three: Add in the liver. That's it now, don't be afraid… Saute for 5 minutes per side, or until just cooked through.

Step Four: Drizzle in that delicious whiskey. If you don't have whiskey, a tablespoon of white wine would also work nicely.

Step Five: Let the pate to simmer for a few minutes while all those delicious flavors mingle. Then, transfer to a high-powered blender or food processor. Pure until smooth, scraping down the sides if necessary.

Step Six: Season to taste with salt and pepper. Lemon juice too, perhaps. I like the zing that the lemon juice brings to the creamy liver.

Step Seven: Chill the pate until you're ready to eat. I like it best chilled, but I'm sure some like it best warm. Rumor has it that pate tends to taste it's best after a few days time in the fridge. I served ours atop the Eat, Drink, and Be Merry Bread featured in our newest cookbook! This bread (recipe HERE) would also be delicious, too. As would THIS ONE.

Georgia loved it. I loved it. Stuart wasn't totally sold, but he enjoyed it well enough. It's primarily just pushing past the mental block that we so often feel with new foods. I've previously mentioned the rule that in order to like a new food (especially a food that you're not keen on) it can take up to 17 times of trying it before it will finally start to taste good to your palate.

At least with sipping straight Scotch with my husband, I've found that to be the case.

I'm trying, dear husband.

For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans.

Scotch Spiked Beef Liver Pate

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Cook Time 30 minutes mins

Course Appetizer, Side Dish

Ingredients

  

• 8 tbsp high-quality butter from grass-fed cows (chicken livers may also be substituted)
• 1 onion, minced
• 3 cloves garlic, minced
• 6 tbsp fresh herbs (thyme, rosemary, parsley, etc.)
• 1 ½ pounds liver from a grass-fed steer
• 1 tbsp Scotch Whiskey
• Sea salt and pepper, to taste
• ½ tsp lemon juice, optional

Instructions

 

• Melt the butter in a skillet.
• Add in the onion and garlic. Saute until fragrant and golden, about 10 minutes. Might as well toss in those herbs now, too.
• Add in the liver. That's it now, don't be afraid… Saute for 5 minutes per side, or until just cooked through.
• Drizzle in that delicious whiskey. If you don't have whiskey, a tablespoon of white wine would also work nicely.
• Let the pate to simmer for a few minutes while all those delicious flavors mingle. Then, transfer to a high-powered blender or food processor. Pure until smooth, scraping down the sides if necessary.
• Season to taste with salt and pepper. Lemon juice too, perhaps. I like the zing that the lemon juice brings to the creamy liver.
• Chill the pate until you're ready to eat. I like it best chilled, but I'm sure some like it best warm. Rumor has it that pate tends to taste it's best after a few days time in the fridge. I served ours atop the Eat, Drink, and Be Merry Bread featured in our newest cookbook! This bread (recipe HERE) would also be delicious, too. As would THIS ONE.

Keyword Beef Liver Pate, pate

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