Liver is just one of those things that people either seem to love or hate. There’s no middle ground; it’s like the cilantro of meats. But part of that seems to lie in how it’s prepared. Because if you grew up (like many of us) with your mom frying liver and onions in the kitchen on a weeknight, then yeah, maybe you aren’t a fan. But liver, especially elk liver, can be prepared in many other ways, including in this very delicious, decadent (but still pretty easy to prepare) Everyday Elk Liver Pâté recipe. Serve it up with a side of bacon jam as Primal Pioneer suggests and you’ve got yourself one tasty appetizer.
If that’s not enough to get you rethinking your opinion of this dish, liver (like most organ meats) is packed with essential nutrients and vitamins that we often don’t get enough of––Vitamin A, Folic Acid, Zinc and of course, Iron. Probably another reason why your mom was always trying to get you to eat it. You should send her this recipe.
Recipe & Photography by Primal Pioneer.
