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Organ meat recipes

Organ Meat Pie




  • Preheat oven to 350°F (175°C).

  • Lightly brown the meat in fat in a skillet over medium heat.

  • Combine all ingredients in a mixing bowl. Salt to taste.

  • Pour evenly into a lightly greased 9-inch pie plate.

  • Bake for 15 minutes, until egg is set.

  • Remove from heat, cool for 5 minutes. Serve warm and enjoy leftovers cold.


To grind liver:

  • Ask your butcher to do it for you

  • Dice into small cubes and blend in a food processor or blender.

  • Chop finely by hand

To make this a “one-pan” meal, brown meat in a cast iron or oven-safe skillet, add the meat into the bowl and return to the same skillet for baking.


Organ Meat Burger




  1. Grind all ingredients in a meat grinder

  2. Mix ingredients in a large bowl and add desired seasonings

  3. Form into 8 Oz patties

  4. Cook with desired method


Organ Meat Stew



  • 2 pounds beef heart

  • 1 pound beef kidney

  • 1 medium onion diced

  • 2 cloves garlic minced

  • 1 medium cauliflower chopped

  • 1 cup mushrooms chopped

  • ¼ cup parsley chopped

  • ½ teaspoon whole black peppercorn

  • ½ teaspoon salt

  • 8 cups bone broth or water


  1. Trim off any connective tissues and large vessels from the heart; cut into 1 to ½-inch cubes. Cut kidney into similar sized pieces. Leave the fat on both the heart and kidney. Add to a large stockpot.

  2. Arrange the onion, garlic, cauliflower, mushrooms, and parsley over the meat. Season with salt. Add peppercorn.

  3. Pour in bone broth.

  4. Bring to just boiling on the stove over medium heat. Reduce heat and maintain a steady simmer for 2-3 hours until heart is tender.

Substitute beef heart and/or kidney with another organ from a ruminant such as lamb, bison, mutton etc. Do not use chicken organs.


Steak-Style Beef Heart




  1. Clean and prepare the beef heart.

  2. Slice into steak size slices (½ inch thickness or so)

  3. Pat dry and season generously with salt and pepper.

  4. Blast a cast iron skillet or grill on high heat.

  5. Cook for three minutes or so on each side, getting a nice crust.

  6. Baste in compound butter just like steak (optional)

  7. Cook to 160 or medium rare.

  8. Let sit for five to ten minutes to allow it to relax and soak up the juices.

  9. Slice thinly and serve.


Liver, Bacon, and Onions



2 strips pasture-raised bacon, sliced into 2-inch pieces

1 white onion, thinly sliced

1/3 cup arrowroot flour

1/4 t sea salt

1/8 t black pepper

1 lb beef liver, sliced

2 T ghee


  1. Warm a cast iron skillet over medium heat for 2 minutes.

  2. Add bacon and cook for 4 minutes, then flip and cook another 4 minutes. Transfer the bacon to a paper towel lined plate to crisp and leave the bacon grease in the pan.

  3. Add onions to the hot pan and sauté until soft, about 7 minutes. Transfer onions to a small bowl.

  4. Combine flour, sea salt, and pepper in a small bowl. Blot the excess moisture off the liver before dredging in the flour mixture, shaking off any excess. Repeat with the remaining liver slices.

  5. Melt ghee in the skillet over medium-high heat. Add 2 slices of liver to the hot skillet over medium heat and brown for 2-3 minutes on each side. Repeat with remaining slices.

  6. Add the bacon and onions back to the pan and heat for 2 minutes to warm. Serve hot.


Classic Beef Liver Pate



  • 1/2 pound beef liver

  • 6 tablespoons grass-fed butter divided

  • 1 clove garlic finely minced

  • 1 teaspoon dried thyme

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 2 tablespoons heavy whipping cream, optional


  • Melt 3 tablespoons of the butter in a skillet. Add finely minced garlic and cook on medium-high until translucent, 3-4 minutes.

  • Meanwhile, trim the connective tissue off of the liver and slice to thin strips. Add beef liver to pan, increase to high heat. Sprinkle with thyme, salt, and pepper. Sear liver for 60 seconds on each side.

  • Remove liver from heat and let cool, about 5 minutes. Transfer to a food processor or blender and puree until smooth. While blending/pureeing, add the remaining butter and cream (if using). Add more salt and pepper to taste, if desired.

  • Once mixture is completely smooth, remove from blender and put in ramekins or a glass container and cover tightly. Chill in the fridge for at least 5-6 hours or overnight (preferred) to harden and let flavors meld.

  • Serve with cucumber, celery, bacon or just a spoon.


Breaded Bison Pancreas



  • ½ lb bison pancreas

  • 1 egg

  • 1 cup breading (make your own using blanched almond or cassava flour with I tablespoon each of fine sea salt and ground black pepper and 1 teaspoon each of paprika, garlic powder, and any other spices as per your taste; I used Paleo Powder Pecan + Flax Grain-Free breading)

  • ½ cup grass-fed unsalted butter

  • Salt, pepper, and lemon for finishing.


  1. Rinse and then soak meat in a bowl with a 2:1 ratio of cold water and white vinegar (enough for meat to be fully covered) for 3 hours, changing the water every hour or so if it’s cloudy.

  2. Add pancreas to medium/large pot of boiling water and poach for 3-5 minutes. Drain, and place in a bowl of ice water to cool.

  3. Place breading in a medium sized bowl. Crack an egg and beat it in another small bowl.

  4. Cut the pancreas into bite-sized chunks (about 2 square inches), dip each piece in the egg, and then dredge through the breading until fully coated. Repeat until done.

  5. Preheat cast-iron skillet to medium-high, and melt butter. When butter starts to bubble, gently add the breaded pancreas, making sure pieces are evenly distributed on the pan. Don’t move them around too much or the breading will break apart; instead make sure they are well covered with the butter (use spoon to pour butter over pieces) and after a few minutes on one side, carefully flip pieces over with tongs until browned and crispy, about 5 minutes total.

  6. Remove and finish with a squeeze of citrus and a pinch of salt as desired; serve hot with your favorite dipping sauce.


Don't be scared to try a new food. Being adventurous with your food is a great way to break out of a food rut. Who knows, you may even find a new favorite food.

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