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Dairy Free Liver Pate with Ox Liver

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

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Remove from heat and let cool.
  4. 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.
  5. Pulse to chop liver. Blend to combine. Add the remaining fat. Continue blending until smooth.
  6. Put into an airtight container and chill in the fridge for 4 hours or overnight.

Notes

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.

For the printable recipe and complete recipe details, visit the Dairy Free Liver Pate with Ox Liver Recipe on Primal Edge Health and check out The Carnivore Cookbook for more!

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Buffalo wings

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.

BUFFALO WINGS

Serves 4

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)

Marinade

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.

HOT SAUCE

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.

SMOKED LARD

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

6 months.

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Homemade Raw Milk Yogurt Recipe

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

Equipment

  • 1 quart (liter) glass jar with lid
  • kitchen towel or cheesecloth
  • rubber band

Ingredients

  • 4 cups raw milk
  • 4 tablespoons raw milk yogurt mother culture

Instructions

  1. Measure 4 cups of raw milk into a glass or plastic container.
  2. Add 4 tablespoons of mother culture and mix well.
  3. Cover with a towel or cheesecloth, secure with a rubber band.
  4. Set on the counter in a warm spot about 70-77°F/20-25°C, out of direct sunlight.
  5. 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.
  6. Once set, refrigerate for at least 6 hours before eating.

Notes

  • 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.

For the printable recipe and complete recipe details, visit the Homemade Raw Milk Yogurt Recipe on Primal Edge Health and check our keto and carnivore cookbooks too!

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Simple Pâté

4-8 servings

12-16 ounces liver (chicken is more mild)

8 ounces bacon (beef or pork)

1/2 cup tallow, plus more if using fat to seal 

1 1/2 tsp salt

1 tsp thyme

1 tsp garlic

2 whole eggs, whisked

Saute bacon on medium heat in a cast iron pan, a regular pan works, too.

After a few minutes of sauteing add liver and cook until still pink inside.

Melt tallow.

Blend in everything, except eggs, in a blender or with a hand mixer.

As you are blending everything, pour in the eggs. Do not stop blending or else the eggs will scramble. 

Blend until smooth.

Store in jars.

*Optional – seal top of jars with extra melted fat to prevent oxidation*

Let chill to firm up and to let the flavors meld together.

Eat cold, spread some on a burger or cheese crisps.

Or eat hot! Once firm and cooled down, you can also re-fry this to make a rendition of refried beans! 

Just scoop some into a hot greased pan, let sear, flip and sear again. You’d be amazed at how similar it tastes when you eat with taco meat!

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“Pimento” Cheese

6 ounces shredded pepperjack cheese

6 ounces softened cream cheese

2 ounces mayo or sour cream

1 tsp hot sauce (optional)

1 tsp coconut aminos (optional)


No need to add pimentos when you can just use pepperjack cheese!


Thoroughly combine all ingredients.

Let chill for at least 1 hour.


Enjoy as you would with regular pimento! Great on burgers or stuffed in burgers! Top your meatzas with it, shape into a ball and cover it in bacon bits then and take it to your next party! Put it in your next omelette. The possibilities are endless!


Feel free to change the cheese out or add your favorite seasonings!


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Eggs Benedict

Serves 2

4 pieces of your favorite carnivore bread (this dish goes best with chicken buns)

4 thick slices of sugar free ham

4 slices of cooked bacon (optional)

4 eggs, fried or poached

1 batch homemade hollandaise sauce

Paprika or hot sauce

Prepare all your ingredients. 

The best way to poach eggs is by ensuring the water is simmering hot and add a dash of vinegar to prevent eggs from shredding. Using fresh eggs is best, but not necessary. Do not salt the water, this will cause the whites to shred. When placing the eggs in water, first crack them into a small cup or ramekin, then drop them in carefully and as close to the water as you can. Let cook for about 3-4 minutes. Remove from the water and set aside until ready to use.

You can also just pan fry your eggs, if you don’t care to have poached eggs. Either way it’s delicious!

Layer from the bottom to the top: carnivore bread, ham, bacon, poached egg, hollandaise sauce all topped with a sprinkle of paprika or hot sauce for color.

Feel free to get creative and change the meats to sausage patties or turkey slices; you could even add a slice of cheese!

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Hollandaise

1 whole egg (1 egg yolk works if you are sensitive to whites)

6-8 ounces butter or ghee, melted

1 Tbs vinegar (white wine vinegar, white vinegar, apple cider vinegar)

¼ tsp paprika (optional)

Pinch of cayenne or dash of hot sauce (optional)

¼ tsp salt

Blend the egg, vinegar and salt in a blender.

While the blender is running, slowly pour in the melted butter until the sauce is the desired consistency. You may not need it all. Do not pour all the butter in at once because it will break the sauce and it will not result in a smooth consistency.

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Dairy Free Gravy

¼ cup drippings from a pan after cooking roast, turkey, chicken, etc

1 cup broth liquid

1 whole egg

1 egg yolk

2 Tbs gelatin

1 Tbs cool water

1/2 tsp garlic

1/2 tsp onion powder

Salt to taste

Let broth and drippings mixture simmer and reduce for about 10 minutes.

Sprinkle the gelatin over the 2 Tbs cool water and let bloom for a few minutes.

Pour the eggs into a blender and begin to blend the eggs.

While the eggs are still blending, pour in about ½ cup of broth as well as the bloomed gelatin.

While continuously whisking the broth on the stove, pour the egg, gelatin and broth mixture back into the pot.

Keep whisking and cook on medium-low heat for about 5 minutes or until it starts to thicken up.

Remove from heat and let cool 5 minutes before serving so it can thicken up a little more.

Enjoy with roast beef, roasted turkey or chicken!

 

This also reheats well, too. Once cooled it will be solid jello. Just scoop into a small pot and reheat on medium-low.