Cooking meat organs, such as the liver, heart, and kidney, can provide various benefits including:
- Nutritional value: Meat organs are rich in vitamins and minerals, such as iron, B vitamins, and zinc, that are important for good health.
- Flavor: Some people find the taste of organs to be rich and flavorful. Cooking methods can help to enhance the taste and texture.
- Budget-friendly: Organs are often less expensive than muscle meat and can be a cost-effective way to include protein in your diet.
- Sustainable: Utilizing all parts of an animal can reduce waste and promote sustainable practices in the food industry.
It’s important to note that cooking methods and preparation can affect the taste and texture of organs, and some people may find them unpalatable.
This is one of my favorite way to eat organ meats.
Liver Pâté
Cooking meat organs, such as the liver, heart, and kidney, can provide various benefits including:
- 8 Oz chicken liver, washed & sliced (you can use beef liver as well)
- 8 Tbsp butter (you can use tallow & ghee)
- 2 cloves garlic, minced
- 2 shallots, minced
- 1 large onion, sliced
- ½ cup of white wine
- ¼ cup of Brandy (optional)
- ¼ cup of heavy cream
- 2 tsp rosemary, finely shopped
- Salt and pepper, to taste
1. In a large skillet over medium heat, melt butter
2. Add the sliced onions, garlic, and shallots to the pan and cook until they are softened and lightly browned, about 5 minutes.
3. Add the liver slices to the pan and season with salt and pepper.
4. Cook the liver on both sides until it is no longer pink, about 5-7 minutes per side.
5. Add rosemary, wine, brandy & heavy cream, mix well, and simmer for approx. 5 minutes.
6. Transfer the mixture to a food processor or blender, and blend until smooth.
7. Season to taste by adding salt and pepper.
8. Add the mixture into small glass jars.
9. Keep in the fridge and serve with delicious fresh sourdough bread.
Note: You can also add other seasonings or herbs of your choice to taste.
