15 mins with Roke 

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© 2020 by Labrys Healthcare Circle 

Website - Roke Noir


makes 3 cups

If you don't think you like liver, you have to try this recipe.

This is a great way to make liver palatable to those (like myself) who hate everything about liver, but know it is a nutrient powerhouse. The resulting pâté tastes like sausage with the texture of mousse. 

  • Ingredients:

  • 1 lb. liver, organic chicken preferably

  • 1 medium to large organic onion, diced

  • 2 Tbs. organic duck fat, chicken fat, lard or ghee

  • 3 Tbs. powdered sage

  • 2 tsp. oregano 

  • 1 tsp. thyme

  • 1 tsp. dulse flakes (optional, but this seaweed that is a great source of trace minerals)

  • 1/4 tsp. fresh ground pepper (optional)

  • 1 tsp. salt (or more to make the mixture taste like sausage)

Melt fat in large skillet.  With medium heat sauté diced onion until translucent.  Add liver and lightly sauté until just browned on the exterior of the livers, approx. 10-15 minutes.  While the liver is cooking add the sage, oregano, thyme, dulse and pepper.  Make sure the onions do not brown as they will become bitter.  When the liver is cooked set the pan aside to cool.  Put them into a high speed blender or food processor along with the salt and blend until smooth adding more fat if needed to blend. Chill to allow it to set before serving on celery or carrot sticks or on endive leaves.