Organ Meat Recipes
Our ultimate list of organ meat (and bone) recipes by organ.
Kate Jones' Liver Pate
1/2 cup + 2T ghee (or other fat of your choice)
1 very large onion
2 garlic cloves
1 tsp salt
1 1/2 tsp allspice freshly ground (I don't always put this in)
1/4 tsp ground black pepper
2 tsp whipping cream (or milk alternative) (I also leave this out at times).
Roughly chop onion & cook on low heat until caramelized, about 20 minutes. Slice the liver, removing any membrane, chop garlic & add to onion for about 5 minutes. Using a slotted spoon, remove the onions & garlic to food processor. Cook liver on medium heat in remaining fat, until no longer bloody. Let liver cool for a few min & then add to food processor. Add salt, allspice, pepper & cream. Blend until smooth. Line a container with parchment paper if chilling to harden & slice or place in Mason jars and scoop out by the spoonful like we do!
Danielle's Liver and Ground Beef Meatballs
This is a liver-infused rendition of my family's Swedish meatball recipe.
1 lb. ground beef
4 oz. liver, cubed and blended
1 egg yolk
1/4 cup bread crumbs of choice
1/2 tsp. paprika
1/8 tsp. nutmeg
1 tbl. grape jelly
1 tbl. tomato ketchup or paste
Combine all ingredients in large bowl, and roll into 1 inch diameter balls. Fry in tallow or bake at 350* for 25-35 minutes.
Liver Dumplings (WAPF Slovenian recipe)
1/2 pound liver
1 tablespoon chopped parsley
2 egg yolks
salt and pepper to taste
1 tablespoon melted tallow
1 cup bread crumbs
2 egg whites, beaten stiff
1 tablespoon chopped parsley
Grind liver or put through food chopper. It should be the consistencyof pulp. Add beaten egg yolks and fat and mix well. Add breadcrumbs, parsley and seasoning. Fold in egg whites and mix. Drop inboiling soup or stew with a teaspoon. Simmer for 15 to 20 minutes.
Beef Heart "Stew"
1-2 cups bone broth or stock
1 lb. beef (or lamb) heart
1/2 tsp. each of oregano, paprika, cumin, sea salt, and parsley
Cube heart into one inch thick cubes, and places with broth and herbs in slow cooker. Cook on medium-high heart for 3-4 hours. Serve over rice, beans, or noodles, or by itself!
1 tablespoon olive oil, butter, or tallow
3 1/2 pounds oxtails
1 medium onion
4 garlic cloves
1 16 oz can of diced tomatoes
3/4 cup chicken broth
1 1/2 teaspoons ground ginger
3/4 teaspoon salt
1/4 teaspoon cayenne
1/8 teaspoon ground allspice
Heat oil, butter, or tallow in dutch oven and braise each side of oxtails for 2-3 minutes. Remove oxtails, and cook diced onion and garlic until browned. Return oxtails to oven and add all other ingredients, bringing to a boil. Remove from heat, and place in oven at 250 degrees for 2-2 1/2 hours.
Okay, not exactly an organ, but an important non-muscle meat you should know how to cook, too!
Basic Bone Broth
Ingredients (you can simply use bones, ACV, and water, or other vegetables - this is just a basic recipe)
2-3 stalks of celery
2-3 (or more) cloves of garlic
Salt and peppercorns to taste
2 tablespoons of apple cider vinegar (this brings out the minerals. You can even have bones sit in ACV in the refrigerator as a mineral tonic)
12 cups of distilled or filtered water
2 lbs. of soup and/or marrow bones
Some roast the veggies and bones in the oven (around 400-450 degrees) before boiling and simmering. That's not essential.
Add all ingredients (dice up veggies) to 12 cups of water and bring to a boil for 15-20 minutes. Allow to simmer for 8-24 hours.
You can use the vegetables as a stew over rice along with any meat from the bones.