Lamb Liver Pâté with Lime and Blueberries
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6 servings
Ingredients
  • 1 pound lamb liver
  • ½ cup blueberries
  • 1 medium red onion (or 2 shallots), sliced
  • 3 tablespoons solid cooking fat, divided
  • 1 tablespoon balsamic vinegar or ACV
  • ½ teaspoon sea salt or to taste
  • For jelly topping:
  • 1 cup blueberries
  • 1 tablespoon coconut sugar
  • 1 tablespoon balsamic vinegar or ACV
  • 1 lime juiced and zested
  • 3 tablespoons lukewarm water
  • 1 teaspoon gelatin
Instructions
  1. In a sauté pan preheat 1 tablespoon of cooking fat, add the onion and cook stirring occasionally on medium-low heat for about 15 minutes or until browned, but not burned.
  2. Add the blueberries, balsamic vinegar, and salt and cook until the blueberries soften a bit and start to release juices, about 3 to 5 minutes, set aside to cool.
  3. In a separate large skillet preheat 2 tablespoons of the cooking fat, add the livers and cook for 3 to 5 minutes per side or until no longer pink, set aside to cool.
  4. Transfer all the ingredients to a food processor and process until smooth.
  5. Spoon the pâté into ramekins, while gently pressing to make sure that it is evenly distributed and store in the fridge.
  6. While pâté is cooling proceed with the jelly topping: in a small saucepan bring together the blueberries, coconut sugar, and balsamic vinegar. Place the saucepan on medium heat and cook stirring occasionally for 6 to 8 minutes, until the blueberries collapse and release most of their juices. During the last minute of cooking stir in the lime juice and zest and remove from the heat.
  7. In a small bowl mix the gelatin with 3 tablespoons of water and pour it over jelly while stirring.
  8. Use a small blender or a food processor to break further the blueberries. For a complete smoothness pass the blueberry purée through a strainer while pressing to ensure all the liquids come down. Set aside and let it cool to a room temperature.
  9. Once the jelly is cooled, spoon it over the pâté. Place the pâté back to the fridge to set in, minimum 1 hour.
  10. Bon appétit!
Recipe by Zesty Paleo at https://zestypaleo.com/aip-lamb-liver-pate-lime-blueberries/