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Organ Meat Pie

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

Servings: 4

Ingredients

  • ½ pound ground beef
  • ½ pound ground beef heart
  • ½ pound ground beef liver
  • Tallow or butter, ghee, other cooking fat
  • 3 eggs
  • salt

Instructions

  • 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.

For the printable recipe and complete recipe details, visit the Organ Meat Pie Recipe on Primal Edge Health and check out The Carnivore Cookbook too!

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3-Ingredient Carnivore Scotch Eggs (No Pork)

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

Ingredients

  • 2 pounds ground beef or chicken sausage
  • 2 teaspoons salt
  • 12 large boiled eggs

Instructions

  • 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.

For the printable recipe and complete recipe details, visit the Carnivore Scotch Eggs Recipe on Primal Edge Health and check out The Carnivore Cookbook too!

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Crustless Mini Meat Pies (with Hidden Liver)

These Crustless Mini Meat Pies with hidden liver are the perfect nutrient-dense addition to breakfast or lunch. Pack them in a lunchbox or keep in the fridge, they pair well with everything. It’s a great way to get your liver in without any unusual taste, texture, or appearance.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 12 mini pies

Equipment

  • 12-cup muffin pan

Ingredients

  • 1 pound ground beef
  • ¼ pound beef liver ground
  • 4 eggs
  • 1 tablespoon tallow or other cooking fat
  • 1 teaspoon salt
  • 1 tablespoon herbs de Provence optional

Instructions

  • Preheat oven to 350°F / 175°C.
  • Combine meat and liver in a mixing bowl. Add in eggs, stir well to combine.
  • Melt the tallow or cooking fat and add to meat. Season with salt and optional herbs.
  • Grease a 12-cup muffin pan well or use cupcake liners. Spoon mixture into each well evenly.
  • Bake for 20 minutes, until done. Remove from oven and cool before removing. Serve warm or leftovers cold.

For the printable recipe and complete recipe details, visit the Crustless Meat Pies with Hidden Liver recipe on Primal Edge Health and check out The Carnivore Cookbook too!

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Carnivore Breakfast Biscuits (Inspired by Great Depression recipe)

Wonderful anytime of the day but perfect for mornings on the go. Also delicious smothered in butter or pate!
 
You will need: 
1 cupcake pan
a dozen eggs
enough chicken livers to place 1 in each cupcake round
1 cup shredded raw cheddar (optional)
as many slices of your favorite cured meat (salami pictured) as will allow you to line each cupcake round with them
1/2 stick soft butter
 
Makes 10 large biscuits
Prep time: 20 minutes
Bake time: 30 minutes
 
 
First share your chicken livers on a grill top or in a skillet. Cook out all moisture thoroughly. I’ve found the crispier the better! Then set aside.
 
Grease each cupcake round with butter then line each with a slice of cured meat. You can use 2 if you feel like adding extra structure to the biscuits.
 
In a mixing bowl blend your dozen eggs until smooth. If you wish to include cheese add to your eggs until blended. Then pour into your cupcake rounds until 3/4 full.
 
Then place a cooked chicken liver in the center of each biscuit round. Pop in the oven at 350 degrees for 30 minutes until puffy and golden brown on top.
 
Enjoy!
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Cloud Cake Recipe (Inspired by 30s era diabetics recipe)

This is a very popular recipe with many variations. Ideal as a side or as a vessel for pate or marrow butter.
 
You will need:
24 egg whites 
12 oz farmers cheese
2 cups shredded raw cheddar
2 oz bacon drippings
 
Serves 12
Prep time 20 min
Cook time: 45 min
 
First lightly whisk egg whites in a large mixing bowl. Then fold in large slices of farmers cheese until completely blended. Pour in grated cheese and stir. 
 
Grease baking pan with your bacon drippings, then pour in batter. Place in oven and let bake until golden brown on top. The cake will rise quite a bit and then fall after baking and stabilize. 
 
Enjoy!
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Goat Cheese Prosciutto Quiche

4 eggs

½ cup cream

4 ounce goat cheese

2 Tbs mayonnaise (optional)

2 Folio cheddar cheese shells or 4 ounces shredded cheese

3 ounces prosciutto

Pinch of salt


Preheat your oven to 350 degrees.

Layer your 2 cheese shells in the bottom of a 6” sillicon round pan.

Bake cheese for 10 minutes.

Let cool.

Thoroughly whisk eggs, cream, mayo and salt together.

Once cheese crust has cooled, spread half the goat cheese onto the crust, layer with prosciutto and then layer the goat cheese and prosciutto again.

Slowly pour your egg mixture over the layers. 

Place your silicone pan on a sheet pan and bake covered with foil for 30 minutes.

Remove foil and bake for about 10 more minutes or until center is just set.

Let cool 10 minutes before slicing.


You can easily double this recipe to use a larger baking pan like a pie pan. If doing so, check at 40 minutes instead of 30 minutes.


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Italian Wedding Soup

Makes about 2 servings


Meatballs

1 lb ground beef, ground pork or both

1 egg

1 tsp garlic

1 tsp salt

1 oz crushed parmesan crisps or shredded parmesan

½ tsp black pepper

2 Tbs dried parsley

1 tsp onion powder


Soup

6-8 cups chicken broth

2 eggs

2 Tbs shredded parmesan


Combine all meatball ingredients. Divide meat and roll into 16 meatballs. Set aside.


Whisk 2 eggs and 2 Tbs parmesan.

Heat up broth to a simmering boil.

Drop in meatballs and cook about 8 minutes, or until they are just cooked.

Stir in whisked egg and parmesan mixture, while continuously stirring to make into threaded noodles.

 

If it does not turn to noodles, it’s okay, it still tastes great!

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Rotten Eggs

12 boiled eggs

4 ounces full fat yogurt or sour cream

2 tsp mustard

1 tsp garlic

½ tsp salt

1 tsp hot sauce

1-2 Tbs chlorella (for color)

1 Tbs activated charcoal


Cut boiled eggs in half and place the yolks in a bowl. Mash the yolks with yogurt or sour cream, mustard, garlic, salt and hot sauce.

Divide the yolk mixture into 2 bowls.

Color one half with chlorella and the other half with charcoal.

Use a zip bag to pipe in filling into the eggs.


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Cornbread Stuffing

1 batch of Carnivore Cornbread 

Blend 10 ounces cooked chicken, 6 whole eggs, 2 ounces melted butter, ½ tsp baking soda and ½ tsp salt until smooth. Bake in a greased pan at 350 degrees from 30-50 minutes depending on pan size, until center is set and top is golden.


Gizzard mix

1 ½ pounds chicken hearts

1 ½ pounds chicken gizzards

1 Tbs salt

½ Tbs garlic

½ Tbs black pepper

2 cups water or broth


Stuffing mix

2 tsp thyme

2 tsp sage

2 tsp onion powder

2 tsp garlic

2 tsp salt

1 tsp rosemary

1 tsp black pepper

⅓ cup butter

2 eggs

1 cup broth


Add all gizzard ingredients to a slow cooker and let cook for at least 8 hours or overnight. Strain from broth and save broth for later.


Preheat oven to 300 degrees.

Dice up your cornbread to your desired size. Pictured is about ¾” cubes.

For more traditional bagged/boxed stuffing, dice cornbread AND gizzards really small.

Place cornbread cubes on sheet pan and bake for 20 minutes to dry out.

Let cornbread cubes cool.

Heat up your 1 cup broth saved from earlier and add in butter. Stir until melted.

Turn off heat.

Mix in all other spices.

Let broth mixture cool 5-10 minutes.

Whisk egg into broth mixture once it is cooled.

Combine gizzard mixture with the cornbread cubes.

Stir in broth/egg mixture until all the bread has soaked up the liquid.

Bake at 350 degrees for 60 minutes with the lid on. 

Remove lid and cook 10 more minutes to get a crunchy crust on top.


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Cornbread

10 ounces cooked chicken

6 whole eggs

2 ounces melted butter, plus extra for spreading on top

½ tsp baking soda

½ tsp salt

 

Preheat oven to 350 degrees.

Blend all ingredients until smooth in a blender.

Grease your 4 cup casserole dish or bread pan with butter or line with parchment paper.

Depending on your pan, the bread will take about 40 minutes. Check doneness at 30 minutes and if it is still wiggly and loose in the middle, let it continue cooking for 10 minutes.

Once you take the cornbread out of the oven, spread butter all over the top. As much as you want.