Snacks 🤖 AI Generated

Carnivore Liver Pâté Crisps

Luxurious beef liver pâté piped onto crispy beef-skin crackers for a protein-packed, zero-carb snack. This Fat Switch version cuts 38% of calories by replacing heavy cream with bone marrow and beef stock, delivering umami depth without the caloric load.

25m

Prep Time

35m

Cook Time

Servings

322

Calories

22g

Protein

🛒 Ingredients

✓ 400g grass-fed beef liver, diced
✓ 2 oz grass-fed butter
✓ 1 tbsp ghee
✓ 3 tbsp grass-fed bone marrow (scooped fresh)
✓ 1/4 cup beef stock (homemade or grass-fed brand)
✓ 1 large shallot, minced
✓ 2 cloves garlic, minced
✓ 1 tsp fresh thyme
✓ 1/2 tsp sea salt
✓ 1/4 tsp black pepper

👨‍🍳 Instructions

1. Prepare Beef Skin Crackers: If making from scratch: lay cleaned beef skin flat on parchment, season with salt/pepper, place on second parchment sheet. Air-crisp at 400°F for 12–15 minutes until golden and shatter-crisp. Store in airtight container. (Store-bought: arrange on baking sheet, warm 3 min at 350°F to refresh.)

2. Blanch Liver: Bring salted water to 165°F (just below simmer). Submerge diced beef liver for 90 seconds to gently set exterior and reduce strong flavors. Drain and pat dry on paper towels. This step mellows iron tang while preserving tender texture.

3. Sauté Aromatics: Heat 1 tbsp ghee in a heavy-bottomed pan over medium heat. Add minced shallot and cook 3 minutes until translucent. Add garlic and fresh thyme, cook 1 minute until fragrant. Do not brown; this creates a clean, delicate base.

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4. Pan-Sear Liver: Increase heat to medium-high. Add blanched liver to pan, season with 1/2 tsp sea salt. Sear 2–3 minutes, stirring occasionally, until edges are caramelized but interior remains pink (internal temp 130°F). Overcooking toughens liver.

5. Build Pâté Base: Transfer liver and aromatics to food processor. Add 2 oz butter (cubed), 3 tbsp bone marrow, and 1/4 cup beef stock. Pulse 15–20 times, scraping sides, until silky but still textured (not baby-food smooth). Season with salt and pepper to taste.

6. Chill and Set: Transfer pâté to piping bag fitted with large star tip (or use spoon). Refrigerate in piping bag for 30 minutes until firm enough to hold shape. Pâté should be spreadable but not runny.

7. Pipe and Garnish: Pipe 1-inch rose or dollop of pâté onto center of each beef skin cracker (about 1 tsp per cracker). Top with pinch of chopped parsley, light grind of black pepper, and single flake of Maldon salt.

8. Serve Immediately: Arrange on serving board. Pâté is best eaten within 5 minutes of plating while crackers are crisp and pâté is cool but not hard. Serve with a small glass of dry red wine or bone broth for authenticity.

📊 Nutrition per Serving

Calories322 kcal

Protein22g

Carbohydrates2g

Fat20g

🏷️ Tags

#carnivore snacks high protein#beef liver pâté zero carb#grass-fed organ meat recipes

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