Nourishing Farmhouse Liver Pâté

Nourishing Farmhouse Liver Pâté

A deeply nutrient-dense, gently sweet, beautifully balanced pâté — perfect for postpartum replenishment or everyday vitality.

Ingredients

  • ~1 lb (450 g) pastured beef or chicken liver

  • 2 medium onions, sliced

  • 1 Tbsp bacon grease (or butter or ghee)

  • ¼ lb (1 stick / 113 g) grassfed butter

  • Sea salt + black pepper, to taste (start with 1–1½ tsp salt if you want a guideline)

  • 1 tsp dried thyme

  • 1 tsp dried parsley

  • 1 Tbsp pure maple syrup

  • 1-2 Tbsp balsamic vinegar (for deglazing)

Instructions

  1. Prep the onions.
    Heat the bacon grease in a cast-iron pan over medium heat. Add the sliced onions and some or all of the butter. Sauté slowly until soft, golden, and starting to caramelize. Season generously with salt and pepper.

  2. Cook the liver.
    Add the liver chunks, the thyme and parsley to the pan (and remaining butter, if applicable). Cook until the outsides are nicely browned but the centers remain pink — this keeps the pâté tender and mild in flavour. 

  3. Transfer to Blender.
    Transfer the warm mixture into a blender. Add the maple syrup.

  4. Deglaze the pan.
    Pour the balsamic vinegar into the hot pan and scrape up all the flavourful browned bits. Add these juices into the blender as well.

  5. Adjust to taste.
    Blend until smooth and creamy. Taste and adjust: more salt, pepper, herbs, or a splash more maple or balsamic if you like that sweet-tangy balance.

  6. Contain yourself.

    Try to not eat it all right then and there, especially on those lovely expensive deli crackers…

  7. Chill and set.
    Pour into a jar or small ramekins. Refrigerate until firm. Keeps well for 4–5 days.

Freezing your liver pâté

You can safely freeze homemade liver pâté for up to 3 months without losing quality. It’s still technically safe a bit longer, but the texture and flavour start to fade after that point.

A couple of little tips to make it freeze beautifully:

  • Let it cool completely before freezing.

  • Press a piece of parchment or beeswax wrap directly onto the surface to prevent freezer burn. (Or melt a little butter and pour that overtop.)

  • Store in small jars or ramekins so you can thaw just what you need.

  • Thaw in the fridge overnight — don’t thaw on the counter.

For Babies (First Foods Version)

Liver can be a beautifully nourishing first food for babies because it’s rich in iron, B vitamins, and essential nutrients.

For babies, keep it very simple: lightly sauté plain liver in a little butter until the outside is cooked and the inside is still slightly pink. Let it cool, then blend with a bit of water, bone broth or meat stock until smooth, or cut into very soft, baby-led-weaning–size strips.

Skip the onions, spices, salt, and vinegar — babies don’t need those yet. Always watch your baby closely while they explore new textures.