Spread
Gelatin Liver Pâté
A rich source of Vitamin A + Glycine, among other things, Gelatin Pâté ought to be a staple on the Sunday breakfast table!
PrepPr20 minCookCk25 minTotalTot45 minServesSrv~6 small jarsCa:PCa:P1:4.9
Ingredients
- 2 tbsp coconut oil
- 2 tbsp butter (plus more for sealing)
- 1 large onion, diced
- 2–3 cloves garlic, minced
- 1 lb liver (any sort), finely chopped
- Salt, to taste
- Splash of alcohol for deglazing (optional, e.g. sherry or brandy)
- 2 tbsp gelatin, bloomed in warm milk, butter, or cream (or a mix)
- 1/4 cup beef tallow or butter (for sealing)
Directions
- Heat coconut oil and butter in a pan. Add onions and caramelize, then add garlic, liver, and salt. Cook until browned. Deglaze with alcohol if using.
- In a separate container, bloom gelatin in warm milk, butter, or cream until dissolved.
- Blend the cooked liver mixture with the gelatin mix until smooth and pourable. Transfer into jars or cups. Cover and refrigerate to set.
- Melt tallow or butter. Once pâté has set, pour fat over the surface to form a sealing layer. Chill until hardened.
- Spread on sourdough, crackers, or enjoy with fruit jam.
- Be a good Peater and gift the little jars of Gelatin Pâté to your neighbors or parents, etc.
Nutrition Facts
Per serving (1 of 6). Does not change when you scale ingredients.
- Calories 297
- Total Fat 132g
- Saturated Fat 76.4g
- Trans Fat 1g
- Polyunsaturated Fat 3.6g
- Monounsaturated Fat 28.4g
- Cholesterol 2464.1 mg
- Sodium 869.4 mg
- Carbohydrate 44.8g
- Fiber 2.8g
- Protein 102.1g
- Calcium 253.2 mg
- Phosphorus 1238.9 mg
- Ca:P ratio 1:4.9
- Vitamin A 42233.2 mcg
- Vitamin C 32.3 mg
- B1 (Thiamin) 2.6 mg
- B2 (Riboflavin) 4.2 mg
- B3 (Niacin) 29.7 mg
- B5 (Pantothenic) 28.3 mg
- B6 3.6 mg
- Folate 3384.9 mcg
- B12 244.9 mcg
- Vitamin K 0.6 mcg
- Copper 34.8 mg
- Zinc 14.2 mg
- Selenium 322.2 mcg
