Using Jessica Haggard’s recipe from “The Carnivore Cookbook” Andy Storey, one of our Meatrx.com coaches, will show you how to make beef or chicken liver pate.
This carnivore take on the original fatheads pizza dough has some serious potential for the creative meat eater!
250g cream cheese
350g cooked fatty bacon
180g grated mozzarella cheese
1/3 cup parmesan cheese
Blend cream cheese with eggs, fine chop the bacon as small as possible. Mix bacon into the cream cheese mixture then fold in the mozzarella and parmesan cheese.
Spread out flat on a baking sheet and bake at 200 degrees Celsius for 20 minutes.
Cut into squares, use as a carnivore pizza base or be creative!
This dairy free liver pate with ox live recipe is an amazing side dish sure to wow dinner guests as well as your own taste buds! Make it in 15 minutes, then chill until you’re ready to serve. Liver pate is an elegant way to boost your nutrition without dairy on a keto, carnivore, paleo, or any healthy diet.
Prep Time: 5 minutes
Cook Time: 10 minutes
Chill Time: 4 hours – overnight
Total Time: 4 hours, 15 minutes
- 1 cup duck fat, lard or bacon fat, divided
- 1 small onion diced, optional
- 2 cloves garlic minced, optional
- 1 pound ox or beef liver
- 1 tablespoon raw apple cider vinegar, lime or lemon
- 1 tablespoon rosemary, optional
- 1 tablespoon thyme, optional
- 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper, optional
- Saute the onion in 2 tablespoons of cooking fat over medium heat. Cook for about 5 minutes, until transparent and soft. Stir occasionally to avoid burning. Add garlic and continue cooking for another 2 minutes or so until garlic is fragrant and golden in color.
- Slice the liver into thin strips. Push the onion and garlic over to the side of the pan and arrange the liver in a single layer. Sear it for 30 seconds to 1 minute on each side.
- Remove from heat and let cool.
- Transfer liver, onion, and garlic sauté to the bowl of a food processor. Add the vinegar, rosemary, thyme, salt, and pepper. Add 1/2 cup of fat.
- Pulse to chop liver. Blend to combine. Add the remaining fat. Continue blending until smooth.
- Put into an airtight container and chill in the fridge for 4 hours or overnight.
Liver pate can be served right away, however, it’s best to let it chill in the refrigerator for at least 4 hours before serving. If you can, make it the day before so it chills overnight and all the flavors can meld together.
For strict carnivore omit the onion, garlic, rosemary, thyme, and black pepper. ACV is usually ok for most people. Omit if needed.
If you are like me, you have probably wondered why buffalo wings are so named. (When I first heard of them, I pictured a buffalo with wings!) Well, I went digging to find out more about these delicious spicy chicken morsels and, apparently, the name comes
from the town of Buffalo in New York, where they were first created. So, now we have
that out of the way, let’s get into the real delight of creating these wings at home.
1.2 kg chicken wings
coconut oil, for deep-frying
120 g tapioca flour
sea salt and freshly ground black pepper
150 ml Hot Sauce (see recipe below)
80 ml (1/2 cup) melted Smoked Lard (see recipe below) or duck fat
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons finely grated ginger
1 tablespoon smoked paprika
1 tablespoon honey
1 ½ tablespoons apple cider vinegar
½ teaspoon fine sea salt
1 pinch of freshly ground black pepper
Combine the marinade ingredients in a large bowl and whisk together well.
Toss the wings in the marinade and turn to coat well. Cover and marinate in the fridge for 2 hours or, for best results, overnight. Heat the coconut oil in a wok or large saucepan to 160°C. (To test, drop a small piece of chicken into the oil – if it starts to bubble around the chicken immediately, the oil is ready.)
Place the tapioca flour in a shallow bowl and season with salt and pepper. One at a time, add the chicken wings, turn to coat and shake well to dust off any excess flour.
Carefully add the wings in batches to the hot oil and deep-fry for 6–6 ½ minutes until cooked through and golden. Remove with a slotted spoon and place on paper towel to drain.
Season with salt and pepper.
Transfer the wings to a bowl, pour over the hot sauce and toss the chicken to evenly coat.
Arrange the buffalo wings on a platter and serve.
Makes 500 ml
2 tablespoons coconut oil or good-quality animal fat
1 onion, finely chopped
6 long red chillies, chopped
2–3 habanero chillies, deseeded and chopped
4 garlic cloves, finely chopped
3 tomatoes, chopped
200 ml apple cider vinegar
2 teaspoons sea salt
1 tablespoon honey
2 tablespoons tamari or coconut aminos
Heat the coconut oil or animal fat in a large saucepan over medium heat. Add the onion,
chillies and garlic and cook for 5 minutes, or until softened. Reduce the heat to medium–low, then stir in the tomato, vinegar, salt, honey, tamari or coconut aminos and 3 tablespoons of water.
Simmer, stirring occasionally, for about 30 minutes until the tomato breaks down and the flavour develops. Allow to cool.
Transfer the tomato and chilli mixture to a blender and blend until smooth. Strain through a fine sieve, if desired, discarding the leftover pulp.
Pour the hot sauce into glass jars with screw-top lids and store in the fridge for up to 1 month.
Makes 500 g–1 kg
500 g–1 kg lard
1 kg hickory or apple wood chips, soaked in water for 1–2 hours, drained
Place the lard in a roasting tin.
Divide the soaked wood chips between two aluminium barbecue trays. Place one tray under
the barbecue grill grates, directly on the heat source, in a far corner. Set the other tray aside.
Turn all the barbecue burners to high, cover with the lid and preheat to 180–200°C. At this
stage the wood chips will begin to smoke.
Turn off the middle burners and allow the temperature to drop to 100°C. Quickly place the lard on the middle grate, away from the heat, then close the lid. Reduce the other
burners to low and maintain the heat at no higher than 100°C. Smoke the lard for 3 hours,
switching the barbecue trays when the smoke starts to die down (halfway through the
process). You may notice that the wood chips turn to ash – this is the signal to change trays.
Remove the melted smoked lard from the barbecue and pour into a heatproof bowl.
Cool and store in an airtight glass jar in the fridge for up to 1 month or freeze for up to
- 1½ pounds fontina cheese, rind removed and cut into 1 inch cubes (or Havarti cheese)
- 3 tablespoons butter or olive oil (click here to find the company I love)
- 6 cloves garlic, thinly sliced
- 1 tablespoon fresh oregano leaves (or 1 teaspoon dried oregano)
- 1 teaspoon fine grain sea salt
- Turn the broiler oven on high.
- Place the Fontina cheese cubes in the bottom of an 8 inch cast-iron skillet about ¼ centimeter apart. Drizzle olive oil on top of the cheese.
- In a small bowl, combine garlic, oregano and salt.
- Put cheese cubes in seasoning and toss to coat.
- Place the skillet in the middle rack under the broiler for about 6 minutes or until the cheese is bubbly and starts to brown.
- Serve immediately with slices of sausages, pork rinds or meatballs!
This Homemade Raw Milk Yogurt recipe is a probiotic-rich food you can easily make. No yogurt maker or machine is needed for this budget and family-friendly recipe. All the benefits of raw milk are preserved in a delicious yogurt, cultured on your very own countertop. Follow along in the simple step by step directions or watch the video.
Prep Time: 10 minutes
Culture Time: 12-18 hours
Servings: 8 servings
- 1 quart (liter) glass jar with lid
- kitchen towel or cheesecloth
- rubber band
- 4 cups raw milk
- 4 tablespoons raw milk yogurt mother culture
- Measure 4 cups of raw milk into a glass or plastic container.
- Add 4 tablespoons of mother culture and mix well.
- Cover with a towel or cheesecloth, secure with a rubber band.
- Set on the counter in a warm spot about 70-77°F/20-25°C, out of direct sunlight.
- Culture for 12-18 hours. Check by gently tilting the jar. If the yogurt separates from the side of the jar with a clean break, it is done. If it is still very liquid and pours up the side like milk, return it to the counter and check again later.
- Once set, refrigerate for at least 6 hours before eating.
- Follow the ratio of 1 tbsp starter : 1 cup raw milk, up to 8 cups per container.
- See post for specific starters we use.
- See post text for details on crockpot and Instant pot methods.
Organ meats are some of the most affordable meats and happen to also be some of the most nutritious parts too. This nourishing combination of ground beef, liver and heart baked into a meat pie is simple and satiating.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
- ½ pound ground beef
- ½ pound ground beef heart
- ½ pound ground beef liver
- Tallow or butter, ghee, other cooking fat
- 3 eggs
- Preheat oven to 350°F (175°C).
- Lightly brown the meat in fat in a skillet over medium heat.
- Combine all ingredients in a mixing bowl. Salt to taste.
- Pour evenly into a lightly greased 9-inch pie plate.
- Bake for 15 minutes, until egg is set.
- Remove from heat, cool for 5 minutes. Serve warm and enjoy leftovers cold.
Ultra-simple carnivore style meatballs are made with 3 ingredients in 4 easy steps and packed with zinc, selenium, B vitamins, and CoQ10.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
- 8×8-inch square glass baking dish
- 8 ounces ground beef
- 8 ounces ground beef heart
- 1 teaspoon salt
- Mix the two ground meats in a bowl until well combined. Season with salt.
- Scoop approximately 2 ounces and roll between the palms of your hands to form a ball shape.
- Place in a small glass baking dish.
- Bake in a preheated oven at 350*F (175*C) for 20 minutes.
- Juices will run onto the baking dish once meat is cooked through. Serve meatballs warm with this “sauce” spooned over.
Nourish your body with a slow-cooked Beef Bone Broth rich with immune-supporting, gut-healing properties. Make one pot of Beef Bone Broth and it will last all week! There’s so much you can do with it from soup to braising to simply sipping hot.
Prep Time: 5 minutes
Cook Time: 24 hours
Total Time: 1 day 5 minutes
Makes: 4 liters
- Stock pot or slow-cooker
- Glass jars for storage
- 6 pounds bones beef, lamb, goat, etc*
- 1/4 cup raw apple cider vinegar lemon or lime juice
- veggie and herb scraps optional, see note
- Preheat the oven to 350*. Placing the bones in a roasting pan or glass pyrex, (no butter or oil). Roast for about 20 minutes,** until golden brown (about 20 minutes).
- In a large pot, add the bones and cover completely with water. Pour in vinegar or lemon/lime juice.
- Bring to a simmer over low heat and maintain for 24 hours. Do not boil. Keep an eye on the waterline, make sure the bones stay covered with water. Top off as needed.
- Add optional herbs and veggie scraps like onion, carrot, celery, rosemary, thyme, and/or oregano in the last two hours of the cooking time.
- Remove from heat and let cool a little. If there is any film on top, skim it off. Strain contents through a cheesecloth or fine mesh strainer. Store in the refrigerator for up to 5 days, freeze for longer.
Classic bone broths are made with onion, carrot, celery, rosemary, thyme, oregano, bay leaf, garlic, salt and pepper. Add what you like.
*Use a mixture of meaty bones, marrow bones, and knucklebones. Tails and feet are nice too – they will add lots of collagen and gelatin to the broth!
**Roasting is optional. The purpose is mostly to affect flavor although some argue that it allows more minerals to go into the broth. To make the recipe ultra fool-proof, just put fresh bones in a pot and move on to step 2.
Crispy, greasy Carnivore Scotch Eggs are loaded with protein and make a great appetizer or main portion of the meal. The best part is that this pork-free version has only 3-ingredients!
Serve hot, pack into a picnic, or store in the fridge to use throughout the week.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 Scotch eggs
- 2 pounds ground beef or chicken sausage
- 2 teaspoons salt
- 12 large boiled eggs
- Preheat the oven to 350°F (175°C).
- Line two small rimmed baking sheets with parchment paper.
- Combine beef (or chicken) and salt in a large bowl. Use your hands to mix the ingredients together and form into 12 meatballs. Place 6 meatballs on each of the lined baking sheets and press flat.
- Place one boiled egg in the middle of each circle of meat and wrap the meat around the egg, leaving no gaps or holes.
- Bake about 15 minutes, turn them over, and continue for another 10 minutes, until outside is golden brown. Place under the broiler to finish for 5 minutes for a crispy shell. Serve hot.