Liver Pâté (paleo, AIP)
Recipe type: Paleo, autoimmune protocol (AIP)
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: ~3 cups
Is it just me or are my poems making less and less sense? (Hello old age.) Anyway, far be it from me to impose my liver pate recipe amongst all the other good variations out there, but I do make this regularly, being one of the weirdos who actually prefers offal (also being in dire need of nutrients, thanks, 75-year old liver). Maybe try this as a complement to some of our other holiday treats. Fat can be adjusted as desired (more fat = creamier/harder pâté), easy to throw in/modify ingredients depending what you have on hand.
  • ¼ - ½ cup fat (coconut oil or ghee (non-AIP/re-intro), or mix of both. I also often throw in some avocado or olive oil)
  • 1 large onion or 3 shallots
  • 1 scallion/spring/green onion
  • 4 cloves garlic
  • 1 apple
  • 1 pound pastured chicken, pork, lamb, duck, or grass-fed beef livers (I prefer chicken & duck)
  • 1 tsp sea salt
  • 1 tb apple cider vinegar
  • 1 tb lemon juice
  • ¼ c chopped parsley, sage, thyme, or rosemary (or any mixture of herbs as desired)
  1. Heat up fat over medium heat in a skillet.
  2. Rough chop onion, scallion, garlic, and apple, and sauté in fat for about 10 minutes.
  3. Add livers and cook for another 8-10 minutes until livers are browned.
  4. Add seasoning, then add herbs.
  5. Food process or blend everything well. Pour into containers and refrigerate for an hour to set.
  6. Eat with plantain chips, apple slices, or anything you feel like eating pâté on. ;)
Recipe by Flash Fiction Kitchen at