Easy Beef Liver Pâté with Grassland Nutrition Liver Powder

Photo by Weronika Krztoń on Unsplash

I often think of Liz Wolfe’s comment that (and I’m paraphrasing) “liver’s the most nutrient-dense food there is. I wish it were ice cream, but it’s liver.”

I try to incorporate organ meats into my diet as much as possible for the energy-giving and anti-inflammatory benefits, but it’s not always convenient, especially when quality of the organ meats is so important. I only ever buy whole liver directly from my farmers at Neiffer Ranch, because I know it’s grass-fed and grass-finished from happy animals.

So, I was excited when Grassland Nutrition reached out asking if I wanted to try making a couple liver pâté recipes using their Australian-sourced grass-fed and grass-finished organic dried liver powder.

I already make my own homemade beef liver capsules using their grass-fed liver powder, so I was excited to try cooking with it, too.

I love that there’s no messy cleanup, and it’s shelf-stable, so I can reach for a bag in the pantry and make this pâté anytime.

They also graciously gave me a discount code for Real Food Carnivore readers! Use the code realfoodcarnivore to get 10% off your order at GrasslandNutrition.com.

This pâté dip can be made using just their liver powder, but you can also kick the nutrition and flavor up a notch by adding some of their freeze-dried organic heart snacks or kidney snacks into the mix.

It works great as part of a charcuterie board! For a pure carnivore snack, dip fried pork skins into it. If you’re more keto-carnivore, you can dip carrot, celery, or jicama sticks into it, or cucumber or radish slices. If you’re feeling wild, maybe even some gluten-free bread or crackers. Or, just eat it straight from the spoon, standing at the fridge. ?

Liver is nature’s multivitamin and gives you a burst of energy. This dish is perfect for snacking, for a shared appetizer before a meal, or to bring along to a dinner party. Liver has a stronger flavor than muscle meat and can taste a little metallic.

But this pâté is pretty mild, because it has plenty of delicious healthy fat and savory spices, so even if you think you don’t like liver, give it a try and see what you think!

I love the fact that it’s freeze dried, meaning it retains all its nutrients when dried. And, I love that it’s far less messy and has less of an ick factor than working with fresh raw liver. In my world, convenience means that I’m way more likely to actually make and eat something, so I’m here for it.

Liver pate also freezes well, so if you make it and want to save some for later, you can freeze it in ice cube trays and just defrost however much you want at a time. I use big silicone ice cube trays that made 2″ cubes which are 4 ounces each. (They also work well for freezing bone broth, because you can defrost only as much as you need at time!)

Here are two liver pate recipes made with Grassland Nutrition’s liver powder. The first is a standard liver pate, and the other is curry-flavored.

The liver powder is mixed with eggs, heavy cream, butter (or lard or tallow) and some water, flavored with spices, and baked, so you can serve it right from the dish it’s baked in.

If you want to make the recipe egg-free, you can sub a “gelatin egg” of 1 Tbsp of gelatin whisked into 3 Tbsp hot water until frothy.

Pro tip: If you tend not to like the taste of liver, the curry recipe is a great option, because the bold curry flavors help mask the taste of the liver.

First, gather all your ingredients: the liver powder, spices, eggs, butter, heavy cream, and water (which I forgot to include in the photo).

Melt the butter, whisk the eggs with a fork, and use a wire whisk to mix the spices into the dry liver powder.

Next, you’ll add the melted butter and mix it into the liver powder mix.

Next, you’ll add the hot water and whisk thoroughly until all the clumps are gone…

…add the eggs…

…and the heavy cream, and whisk to mix.

Pour it into a 3 cup container. I had this vintage Pyrex dish, but I also had some glass food storage containers from IKEA that I discovered held 3 cups, too.

Then, just pop it into the oven and bake! Once it’s done, let it cool for a bit, then place it in the fridge to chill. The top of mine collapsed a bit, but it didn’t affect the taste at all.

I packed the leftovers of both the liver pate and the curry liver pate into these silicone ice cube trays and froze them.

Now, if I want liver pate for the next day, I can just take my ziplock bag of liver out of the freezer. I’ll pop out a cube or two and let it defrost overnight in a small glass bowl.

Give it a stir to make the consistency smooth again, and enjoy!

Baked Liver Pâté

INGREDIENTS

• 60 g (2 oz) Grassland Nutrition Liver Powder
• ½ tsp sea salt (I use Real Salt)
• ¼ tsp ground black pepper
• 1 tsp mustard powder
• 1/8 tsp nutmeg
• 2 eggs, beaten (or for egg-free, sub 2 Tbsp gelatin whisked into 1/3 cup hot water until frothy)
• 1/3 C (80 ml) grass-fed heavy cream
• 70 g lard or tallow (about 2.8 oz), or 80 g of unsalted butter (about 5½ Tbsp), melted
• 210 ml (scant 1 cup) warm water (not boiling hot, to prevent fat from drying when mixing up)

STEPS

1. Preheat the oven to 320 F (160 C).
2. Use a whisk to mix the spices into the liver powder.
3. Slowly add in the water, and stir with a spatula until mixed in.
4. Add the melted lard, tallow, or butter, and stir to mix in.
5. Whisk the eggs and cream together, then add in to the liver mixture.
6. Pour into a 3 cup (750 ml) glass or ceramic container and bake for 40-45 minutes, or until the pâté pops up in the middle.
7. Let it cool to room temperature and serve immediately, or refrigerate to set and serve chilled.
8. Season with coarse sea salt flakes when serving, such as Maldon.

NOTES

• Omit the spices for pure carnivore.
• If you want to kick things up a notch with extra flavor and a nutrient boost, you can soak 20g (about 1 oz) of Grassland Nutrition Heart Snacks or Kidney Snacks in water for 5-10 minutes to rehydrate, then add into the mix after the egg and cream.

Baked Curry Liver Pâté

INGREDIENTS

• 60 g (2 oz) Grassland Nutrition Liver Powder
• 1 ½ tsp curry powder
• 1/2 tsp mustard powder
• 1/8 tsp nutmeg
• 2 eggs, beaten (or for egg-free, sub 2 Tbsp gelatin whisked into 1/3 cup hot water until frothy)
• 1/3 C (80 ml) grass-fed heavy cream
• 70 g lard or tallow (about 2.8 oz), or 80 g of unsalted butter (about 5½ Tbsp), melted
• 210 ml (scant 1 cup) warm water (not boiling hot, to prevent fat from drying when mixing up)

STEPS

1. Preheat the oven to 320 F (160 C).
2. Use a whisk to mix the spices into the liver powder.
3. Slowly add in the water, and stir with a spatula until mixed in.
4. Add the melted lard, tallow, or butter, and stir to mix in.
5. Whisk the eggs and cream together, then add in to the liver mixture.
6. Pour into a 3 cup (750 ml) glass or ceramic container and bake for 40-45 minutes, or until the pâté pops up in the middle.
7. Let it cool to room temperature and serve immediately, or refrigerate to set and serve chilled.
8. Season with coarse sea salt flakes when serving, such as Maldon.

NOTES

• Omit the spices for pure carnivore.
• If you want to kick things up a notch with extra flavor and a nutrient boost, you can soak 20g (about 1 oz) of Grassland Nutrition Heart Snacks or Kidney Snacks in water for 5-10 minutes to rehydrate, then add into the mix after the egg and cream.

---

Did you try making this recipe yourself? Email me and let me know how it went!

Want the energy boost and anti-inflammatory benefit of eating liver without the taste? Here’s how I make my own no-mess beef liver capsules in just a few minutes and at a fraction of the cost.