I have to admit I am a bit squeamish about organ meats myself, and when I sneak them into things, I am really the only one who knows, so I have to put my big girl panties on and dig in knowing full well what I am eating. That being said I know how valuable organs are for the body, and I have to say pate has really grown on me. I love it warm on crunchy rice crackers, homemade nut crackers or spread on a warm piece of Coconut Mana Bread.
Sally Fallon Morrell explains in Nourishing Traditions:
Compared with muscle meats, organ meats are richer in just about every nutrient, including minerals like phosphorus, iron, copper, magnesium, and iodine, and in B vitamins including B12, B2, B6, folic acid and especially Vit B12. Organ meats provide high levels of all-important fat-soluble vitamins A, D, E, and K, especially if the animals live outside in the sunlight and eat green grass. Organ meats are also rich in beneficial fatty acids such as arachidonic acid, EPA and DHA. Organ meats even contain vitamin C-liver is richer in richer in vitamin C than apples or carrots! Even if you add only small amounts of organ meats to your ground meat dishes, you are providing your family with super nutrition…in ways that everyone likes and are easy to consume.
The first pate recipe I ever made was from Nourishing Traditions. I have pretty much stuck with it, as it’s delicious and easy to make.
3 TBS butter
1 Pound chicken or duck livers, or a combination
1 bunch green onions, chopped
1/2 pound mushrooms, washed, dried and coarsely chopped
1 clove garlic, chopped
2/3 cup dry white wine
1/2 tsp dry mustard
1 TBS lemon juice
1/4 tsp dried dill
1/4 tsp dried rosemary
1/4 cup butter, softened (plus a little additional for melting on top