Serves 8-10 humans
Ingredients
3 tablespoons (45 ml) grass-fed butter
1 large onion, sliced
3 garlic cloves, minced
coarse ground sea salt, to taste
8oz (226.8 g) grass-fed buffalo liver
paprika, to taste
5-6 celery ribs, sliced into thirds
Instructions
Melt a tablespoon of butter in a 10-inch skillet over medium heat. | Add onions and garlic. | Season with sea salt and stir periodically for 10-15 minutes. | With a wooden spoon, spread onion mixture to the outer edges of the pan and add buffalo liver pieces to the center. | Season with sea salt and paprika, add 2 tablespoons (30 ml) of butter and cook for 2-3 minutes. | Flip the liver, season with an additional pinch of sea salt and cook for 5-7 minutes. | Transfer the onion and liver mixture to a food processor and blitz until smooth. | Spread the liver pâté on celery stalks, tomatoes, mushrooms, or paleo crackers and serve. | Enjoy!
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Buffalo liver pâté is the smoothest, richest way to eat organ meat — and the recipe that converts liver skeptics. Onions and garlic caramelize slowly in grass-fed butter before the buffalo liver sears gently alongside celery for a clean, savory base. Blended silky and served cool, it tastes like a French country pâté.
Pro Tips
- Caramelize the onions the full ten to fifteen minutes. Deeply sweet onions are what mellow the liver's mineral edge into something luxurious.
- Sear the liver quickly — a minute or two per side is plenty. Overcooked liver turns grainy and bitter no matter how good the blend.
- The celery is there for a fresh, clean background note that lightens the richness. Do not skip it even though it seems unusual.
- Blend the pâté while the mixture is still warm for the silkiest texture, then chill it to let the flavors meld and the texture set.
Frequently Asked Questions
What is buffalo liver and where do I find it?
It is liver from bison — milder and more delicate than beef liver. Well-stocked butchers and farmers markets carry it frozen if not fresh.
How do I serve this pâté?
Spread on crisp vegetable sticks or apple slices. The buttery richness loves something crunchy and fresh alongside.
How long does buffalo liver pâté keep?
About four days covered in the refrigerator. The butter topping can seal the surface and extend its life another day or two.
Recipe Card
Ingredients
Method
- Melt a tablespoon of butter in a 10-inch skillet over medium heat. | Add onions and garlic. | Season with sea salt and stir periodically for 10-15 minutes. | With a wooden spoon, spread onion mixture to the outer edges of the pan and add buffalo liver pieces to the center. | Season with sea salt and paprika, add 2 tablespoons of butter and cook for 2-3 minutes. | Flip the liver, season with an additional pinch of sea salt and cook for 5-7 minutes. | Transfer the onion and liver mixture to a food processor and blitz until smooth. | Spread the liver pâté on celery stalks, tomatoes, mushrooms, or paleo crackers and serve. | Enjoy!
