I was an offal wimp, but now I'm initiated.
When I made a resolution to venture into organ meats for my Paleo New Year I got heaps of helpful comments.
I decided to incorporate as many of these tips as I could into my offal adventure, including:
- Bison liver, as a great introductory level offal (thanks Alice!);
- The Paleo Mom’s 50/50/50 burgers as a way to ease in (thanks Kate!);
- Putting offal in ice cube trays. A tip from This Sidney Life (Though I thought it was unlikely I’d ever feel inspired to throw a cube of icy offal into my supper, this suggestion did inspire me think of my muffin tin like an ice cube tray...);
- The Paleo PI’s post about pureeing offal as a way to slip it in to other dishes; and
- The reminder that liver loves onions (thanks to my offal-loving husband Matthew).
I also employed another strategy that I am rather proud of.
Rather than buying offal fresh from the butcher and then a couple of days later thinking oh dear and slipping it in the freezer like I usually do, I bought it frozen at the beginning of a long string of errands.
By the time I got home it was already slightly defrosted so I couldn’t in good conscience refreeze it.
But that was only necessary the first time.
I hesitated about calling these Offal Muffins.
First off, they are only 33.3% offal
Second, they aren’t awful at all.
Okay, I didn’t love them on day one. I ate the first one with grim determination.
Way too much grimness & an almost comical amount of determination.
I’d been steeling myself for some time, and the bison liver slurry that I created in my food processor for this recipe was still pretty fresh in my mind.
But the thing is, bison liver made me feel good.
Having been on the Autoimmune Protocol for 3½ months and then the Wahls Paleo Plus for the past couple of weeks, I now get pretty rapid feedback about whether & how much my body likes particular foods.
It loves bison liver.
To the point where I was looking forward to having another of these muffins for breakfast before I even went to bed on day one.
Or at least, unexpected.
Dr Terry Wahls recommends 12oz of offal a week.
Each muffin is 4oz in total, and contains 1.33oz of bison liver (as well as 1.33oz of bacon & 1.33oz of ground lamb), meaning that 9 of these are required to meet Dr. Wahls recommended dosage in a given week.
Recently, I eat one of these most days, so I'm not quite hitting the target yet.
But I’m not worrying too much about about dosage. Just now, having figured out how to cook & eat offal is a victory.
Hence Victorious Offal Muffins…
Victorious Offal Muffins (AIP & WahlsPaleo+)
- 1 lb bison liver
- 1 lb ground lamb
- 1 lb bacon, cut in small pieces
- 1 cup caramelized onions (see below)
- ½ cup fresh herbs: basil, marjoram, sage, thyme (or 2 tablespoons dried)
- 1 teaspoon Himalyan salt (a little more if your bacon isn’t very salty)
- 2 tablespoons sea vegetable flakes
Advance prep: Make caramelized onions (see recipe below). Not necessary, but yum.
Preheat oven to 350.
Fill the sink with hot soapy water as you’ll probably want to wash your food processor right away.
Puree the bison liver in a food processor.
Mix the pureed bison liver & all other ingredients thoroughly in a large bowl with your hands. Line a 12-muffin tin with paper muffins cups, and heap each with the meat muffin mixture. Pack it in & pile it high.
Place a baking sheet on the bottom rack to catch any wayward bacon fat and place the muffin tray on the top rack.
Bake for 40 minutes.
Once cooled, these muffins freeze beautifully.
To reheat, just wrap in tin foil & pop in a hot oven while you prepare your vegetables.
- 1-2 lbs onions
- 2 or so tablespoons coconut oil
- 1/2 cup bone broth (see below)
Melt coconut oil in a large pan on very low heat & add the onions.
Stir occasionally, adding a couple of tablespoons of bone broth whenever brown bits start to stick to the pan.
When the onions are browned, reduced and gloriously sticky, they’re done.
Use immediately or refrigerate/freeze.