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.
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.
This pemmican recipe combines the two most essential ingredients for human health: animal meat and fat. It is one of my easy keto recipes that is a long-lasting option for backpacking, hiking, camping and other forms of travel because it won’t spoil, smush or spill.
Prep Time: 20 minutes
Total Time: 20 minutes
- 454 grams meat dried and ground
- 1 tablespoon salt
- 2 tablespoons herbs and spices optional
- 454 grams tallow melted
- Melt the tallow in an oven-safe container or double boiler over medium-low heat. At 350° F/175° C, it takes about 10 minutes in the oven.
- Combine the meat, salt, and optional herbs and spices in a bowl.
- Once the tallow is melted, but not too hot, pour over the dry material and combine well. There should be just enough tallow to moisten all the meat but not make puddles. If the fat does not completely incorporate the dry meat, add a little more. Mix well.
- Transfer into an 8×8-inch baking dish to set. Then score into squares and store in an airtight container.
See notes in recipe text for the best way to dry meat.
In place of cutting into squares, it is also possible to roll the mixture in your hands like a meatball and form small balls.
Silicon molds and standard or mini muffin size pans are also useful for forming uniform shaped pieces. Chocolate or soap molds can both be used for this purpose if they have a shape you like.
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.
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
- 12-cup muffin pan
- 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
- 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.
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.
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!