Organ meat.  You know it’s good for you.  You know you should eat it on a regular basis but if you’re like most people you’re wondering what you should do with it.  After all, it needs to be appetizing and delicious in order to be a sustainable menu item.

If we’re using the liver of an animal you want to make sure that animal was raised right and fed what nature intended it to eat.  Just like in humans everything filters through the liver and we don’t want a bunch of garbage and drugs going through a liver we are going to eat.

Livers from organic, pasture raised animals are going to be tastier, more nutritious and cleaner.  This pate makes an excellent appetizer to start off almost any meal.  Paired with some gluten free crackers or baguettes it will pleasantly challenge the taste buds of the most discerning palates.

Ingredients

8 tablespoons grass fed butter, cut into cubes
2 shallots, chopped
1 small garlic clove, minced
1 pound organic, pastured chicken livers
1 teaspoon thyme leaves
1/3 cup Madeira
3 tablespoons heavy cream
Sea salt to taste

Preparation

In a large, cast iron skillet over medium heat melt 4 tablespoons of the butter.  Add the shallots and garlic and saute until the shallots are translucent being careful not to let them brown. Add the livers, thyme and Madeira and bring the heat to high.  Cook, stirring often until the wine has reduced and the livers are slightly brown but still very soft and pink on the inside.  Approximately 5 minutes.

Remove the pan from the stove and put the livers and the juices into a food processor, along with the cream and the remaining butter.  Puree until smooth; taste and add sea salt if necessary.

Pack the pate into a glass bowl or ramekin, smooth the top with a spatula.  Place a piece of plastic wrap directly onto the surface of the pate and refrigerate until firm.

Serve chilled with gluten free baguettes or crackers.

Enjoy with cool friends!

For more Power Athlete friendly recipes check out my blog Paula Lean Primal Queen!

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