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I was asked to post some recipes of mine so I’m starting a thread just do recipes. It would be nice if this topic had its own forum.

Everyone feel free to post up their recipes.


Recipe : Now there are some non carnivore ingredients in this pate so adjust it to your diet spectrum. I generally make two different batches, one for my wife and a more carnivore friendly version for me which cuts out the onions and mushrooms. Now that it appears that my weight has stabilized and these things don’t bother me I’ll start adding them back in my pate.


Bison or Beef Liver Pate


•. Buttermilk enough to cove liver. I use 1 pint

• 1 small onion, minced

• 8 medium mushrooms chopped

• 4 cloves garlic, minced

• 1 pound bison or beef liver

• 2 tablespoons fresh rosemary, minced

• 2 tablespoons fresh thyme, minced

•. 1 cup coconut oil or duck fat, melted

•. 3 tbs balsamic vinegar

• ½ teaspoon sea salt




1. Cube liver and cover with buttermilk. Refrigerate for a minimum of two hours. (I prefer 24 hours)

2. Split the fat and put half in frying pan. Add the onion and mushrooms, and cook until soft on medium-high. Add the garlic and cook for about 3 minutes. Add the liver, sprinkling with the herbs. Cook for 3-5 minutes per side, until just pink in the center. Add balsamic vinegar and reduce liquid.

3. Turn off heat, and place contents into a blender or food processor with the remaining oil and sea salt. Process until it forms a thick paste, adding more oil if too thick.

4. Garnish with some fresh herbs and serve.




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Once again, this recipe has non carnivore ingredients so adjust as necessary.




• 1 pound fresh pork belly
• 1 pound calf liver alternatively beef liver
• 4 oz. bacon
• 6 cups water
• 4 bay leaves
• 7 whole allspice
• 1 large white onion
• 1 garlic clove
• 1 small red onion
• 1 tsp. salt
• ¼ tsp. white pepper
• 1 pinch ground allspice
• ¼ tsp. nutmeg
• 1 tsp. marjoram
• ½ tsp. thyme

• Cut the white onion into quarters.

• Pour the water into a large pot and add the onion quarters, bay leaves, and allspice.

• Bring to simmer and add the pork belly. Cook on medium heat for about 1 hour.

• Rinse the liver under cold water and add it to the pork belly during the last 10 minutes of the cooking time.

• In the meantime, finely dice the onion, garlic, and bacon, fry until translucent, and add to the blender.

• Remove the liver and pork belly from the pot and reserve 1-2 cups of the cooking liquid. Cut the liver and pork belly into bite-sized pieces and place them in the blender. 

• Add salt, pepper, ground allspice, nutmeg, marjoram, thyme and ¾ cup of the cooking liquid to the blender and mix to a chunky, smooth texture. Add more liquid and blend longer if you prefer a smoother, softer texture

• Fill into sterilized glasses or wrap in cellophane. You can store these as is for up to a week in the fridge.

• If you want to keep the liver sausage for up to a year, cook the jars. The amount of time it takes to preserve the liverwurst depends on the size of the jar. It takes about 2 hours at 212° F for half-pint jars.

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