Comments on: Liver–The World’s Most Nutrient Dense Food & Easy Liver Pate Recipe

By: Crunchy Chewy Mama » Blog Archive » Liver pate and grain-free almond “bread”

Wed, 11 May 2011 15:10:58 +0000

[...] to Kimberly Hartke’s recipe at Hartke is Online! I forgot the fresh parsley even though I have it growing on the deck! But [...]

By: Nourishing Nancy

Nourishing Nancy — Thu, 27 Jan 2011 19:30:09 +0000

Oh boy, Stephanie: Liver! You’re talking my language, girl. Love, love, loooooove! This recipe sounds easy, economical and delish. Can’t wait to try it. Thanks for the fun post.

By: Ryan

Ryan — Fri, 17 Dec 2010 05:19:33 +0000

And by ‘i love you’ I mean thanks for providing a WAPF friendly, simple liver pate recipe thereby sating a craving that has been haunting me for a week now!

How much liquid do you usually end up with after sauteing the liver? Approximately a couple tablespoons? or more like a 1/4 Cup?

I added a bit of water before blending because there didn’t appear to be more than a tablespoon or two of liquid after the liver saute, but it came out awfully wet, so now I’m using the oven trick (thank you mark) .

I wonder if chilling it overnight would firm it up and mellow the liver taste in spite of the moisture content? Good thing I’ve got lots of liver! Thanks again.

By: Ryan

Ryan — Wed, 15 Dec 2010 04:18:59 +0000

I love you!

By: Kimberly Hartke

Kimberly Hartke — Mon, 08 Mar 2010 13:17:44 +0000

Thanks, Mark for the review of this recipe and your idea of baking it in the oven! I bet a lot of folks will want to try that!!

If anyone else comes up with a variation on this recipe, please share it with us!

By: Mark

Mark — Mon, 08 Mar 2010 03:44:27 +0000

BTW I used grass-fed free-range cow’s liver. That’s probably why it was so strong-tasting. But the oven sure fixed it.

By: Mark

Mark — Mon, 08 Mar 2010 03:40:34 +0000

I made this. It came out with a slightly wet texture from the blender and a strong liver taste, even with extra seasonings added. I was about to give up when I decided to dump it into a casserole dish and bake it in the oven. I baked it at 350 degrees for 45 minutes and it came out delicious! It was every bit as good as fine storebought pate. But I admit we sneaked a taste of the whole liver before it was blended and liked that even better. I never realized pan-fried liver was so tasty. It just never occurred to me to make it.

By: Kimberly Hartke

Kimberly Hartke — Mon, 01 Mar 2010 22:36:27 +0000

Wonderful Carol! Thanks for letting us know!

By: Carol Oliveira

Carol Oliveira — Mon, 01 Mar 2010 17:08:58 +0000

I made this liver pate with beef liver today. I cooked up the liver with all the blood…tossed it all in the cast iron skillet and cooked until it was pink inside…it is delicious! This is the first pate I have ever made and I love it!

By: Kimberly Hartke

Kimberly Hartke — Mon, 31 Aug 2009 16:40:58 +0000

Hi All!

I made this recipe this weekend with chicken livers (from pasture raised chickens, of course). I used Herbs de Provence. One suggestion is, if your onion is not huge, use a whole onion, because mine was small, there was no onion flavor in the finished pate. We still enjoyed it. I froze the rest in small containers for later use, and had a nice lunch with it today, spread on some whole grain toast.

Such an easy recipe! Someone try it with beef liver and let us know how that works!!