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Beef liver burgers

Andy Storey, one of our Meatrx.com coaches,  will show you how to make beef liver organ meat burgers using a recipe by Jessica Haggard.

Ingredients:
1.5 pounds of ground beef
1/4 pound of grass-fed beef liver (non carnivore option) Sautee 1/4 to 1/2 onion in grass-fed butter
1 Tablespoon of Redmond Ancient Sea Salt
Process beef liver in a food processor and hand mix with ground burger meat. Then mix in onion (optional) and salt and prep burgers for the grill!
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Beef or chicken liver pate with bacon

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. 

Beef Liver Pate Ingredient List:
 
1/2 pound of grass-fed beef liver
1/4 cup of grass-fed butter
2 tablespoons raw heavy cream salt
(Non-Carnivore Add-Ins) 2 teaspoons minced garlic 1 tablespoon lemon juice 1/2 teaspoon of organic allspice
 
Chicken Liver Pate Ingredient List: 
1 pound of chicken livers
1/4 cup of grass-fed butter salt
(Non-Carnivore Add-ins) small onion 1 garlic clove 1/2 teaspoon rosemary 1/4 teaspoon thyme
 
Check out the video for directions and a bonus taste test…which one was better??
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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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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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Carnivore Meatballs with Beef Heart

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

Servings: 4

Equipment

  • 8×8-inch square glass baking dish

Ingredients

  • 8 ounces ground beef
  • 8 ounces ground beef heart
  • 1 teaspoon salt

Instructions

  • 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.

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

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Grass-Fed Beef Liver Chips

Thin crunchy carnivore chips made from grass-fed beef liver are perfectly dippable for all your favorite dips but come with a super nutritional boost!

Prep Time: 5 minutes

Drying Time: 8 hours

Total Time: 8 hours 5 minutes

Servings: 8

Equipment (pick one)

  • Food dehydrator
  • Oven, optional

Ingredients

  • 1 pound beef liver ground or thinly sliced

Instructions

  • Use a spatula to spread it on a food dehydrator sheet or ovenproof baking sheet in one single layer. Stretch it out to make as thin as possible.
  • Dry on the meat setting in the dehydrator. If you use an oven, set the heat at the lowest temperature possible.
  • Flip once the center is completely dry. This can take 8-12 hours in a food dehydrator, however, the oven will dry much more quickly, check after an hour. Keep an eye on it until edges separate and the center is dry.
  • Dry the second side thoroughly until no moisture remains.

For the printable recipe and complete recipe details, visit the Grass-Fed Beef Liver Chips 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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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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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!