Liver Lover Recipe by Kate
Prep time
Cook time
Total time
Recipe type: Main dish, Liver
  • 1 lb. liver, cut into bite-size pieces
  • 2-4 tbsp lemon juice
  • 1.2 tsp salt
  • ½ tsp pepper
  • 3 cloves garlic, chopped finely
  • Herbs of choice, 1 tsp.
  • 2-3 large onions
  • 2-3 tbsp butter, ghee, lard, chicken fat
  • 1-2 cups tomato passata, red wine, or beef broth.
  1. Cut up livers into uniform pieces and discard greenish bits.
  2. Place in a sieve and mix gently with lemon juice, salt and pepper, finely chopped garlic and finely chopped herbs (thyme, sage, rosemary, whatever you like).
  3. Marinate in the fridge for up to 12 hours.
  4. Saute a couple of large onions in whatever you use (ghee, lard, chicken fat) and when soft and sweet, add livers.
  5. Saute until no longer pink.
  6. Add tomato passata and/or red wine and/or broth (delicious with all three) and simmer gently until the sauce is reduced.
  7. This should still leave the livers pink inside - especially if you cut the pieces biggish. I always add lots of crushed raw garlic at the end.
  8. If there's any left over, blend with lots of butter for a great pate.
Recipe by GAPS Diet Journey at