Paleo Pate?

Recently a reader wrote in, asking if I could recommend a good Paleo-friendly recipe for pate.

Let’s start with defining it.

According to Wiki…

Pâté is a mixture of cooked ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices, and either wine or cognac, armagnac or brandy. Pâté can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling.

Easy peasy!

Despite the main ingredients being paleo, such as chicken liver, many traditional recipes do tend to call for ingredients that are not.

Case in point, refer to the ingredient list below, for Chicken Liver Pâté, from Jacques Pepin:

• 1/2 pound chicken livers, well-trimmed
• 1/2 small onion, thinly sliced
• 1 small garlic clove, smashed and peeled
• 1 bay leaf
• 1/4 teaspoon thyme leaves
• Kosher salt
• 1/2 cup water
• 1 1/2 sticks unsalted butter, at room temperature
• 2 teaspoons Cognac or Scotch whisky
• Freshly ground pepper
• Toasted baguette slices, for serving

Unquestionably decadent indeed, but also not Paleo due to the butter, the salt, the scotch (as it’s grain based… not that drinking copious amounts of grape-based cognac is a great idea either, but I wouldn’t personally have a huge issue with a teaspoon or two in a recipe) and of course, the baguette.

So can we create something else equally as decadent, but without the unhealthy side effects?

Absolutely…and click here to see my version!  Notice how you can adjust the oil added at the end to create your preferred consistency.

Some like it spreadable while others prefer sliced; it doesn’t really matter if it gets you to eat those livers!

It’s loaded with vitamins, minerals, amino acids and other compounds vital to your health which is why predatory animals eat it first!