Did you know that wild animals eat the organs of their kill before eating anything else? Eating with intuition I suppose…
Organ meats are extremely rich in antioxidants, vitamins A and D and plenty of macro and trace minerals. They also contain essential fatty acids (the ones our body’s can’t create) and very-long-chain superunsaturated fatty acids.
Growing up, I loved eating Liverwurst, until I found out what it was. So it’s been a while since I’ve touched organ meats. However, one of my goals for 2014 is to incorporate organ meats into my diet. So recently I made my own pate.
Referring to my all time favourite cookbook, Nourishing Traditions, written by my idol, Sally Fallon Morell, I whipped up this delicious spread in under 30 minutes.
Delicious organic chicken liver, portobello mushrooms, garlic, onion, ghee (clarified butter), rosemary or sage, himalayan salt, a tablespoon of gelatin and a bit of bone broth.
- Cook the garlic and onion in a bit of ghee (I use the Core Organics brand)
- Once fragrant, add your mushrooms and cook until you start to see the juices
- Add a tablespoon of gelatin (I use the Great Lakes brand)
- Remove from pan and put aside
- Reheat pan with a bit more ghee and cook the chicken livers until just browned
- Add the himalayan salt and rosemary/sage and mix through the livers
- Remove from the pan and allow to cool
Once all ingredients are cool, whizzed up in the food processor…
You might wish to add another tablespoon of ghee or grass-fed butter, which is why you need the ingredients to be cool.
And oh my, I was surprised at how good it tasted! Rich, delicate and flavourful!