Author Topic: Brain Pate Recipes  (Read 9843 times)

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Brain Pate Recipes
« on: January 24, 2012, 06:38:44 am »
I've got some porcine brains here and I'm about to do some pate experiments. If anyone has some raw brain pate recipe's I'd love to hear them! I've got some grassfed beef tongue and heart along with some lamb sweet breads and the pork brains, somehow I'm going to turn all of this in to a delcious pate, wish me luck!
« Last Edit: January 24, 2012, 07:35:56 am by CitrusHigh »


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Re: Brain Pate Recipes
« Reply #1 on: January 24, 2012, 07:41:08 am »
Sorry, it's blurry because it's bigger than it's meant to be, took it with my phone because it's easier to upload with. If you click on it you can shrink it to an appropriate size, so it will be less blurry.

The bowl on the right is roughly equal parts brain, heart, thymus (sweetbreads), and tongue with just a dash of salt. Mostly it just tastes like ground beef, only a little stringier and a little more moist.

The bowl on the left is lightly sauteed onions, sea salt, pepper and then more brain than anything else, but still including heart, tongue, and thymus as well as a little pastured butter. The reason for the white flecks is the brain. This one is much more flavorful than the other and really quite delicious, though both are pretty tasty!

Offline Polyvore

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Re: Brain Pate Recipes
« Reply #2 on: September 25, 2012, 02:45:48 pm »
Do you have any brain recipes now you have experimented? I am interested in eating raw brain, but don't know where to start. I was thinking of blending lamb brain with duck liver and duck fat and some red onion and cilantro, then cool it in the fridge til its thick. not sure how it will work out, but will give it a go!

Offline TylerDurden

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Re: Brain Pate Recipes
« Reply #3 on: September 25, 2012, 03:09:55 pm »
A raw pate? I thought that was impossible as it wouldn't stick?
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Re: Brain Pate Recipes
« Reply #4 on: September 25, 2012, 08:07:20 pm »
No, it stuck fine, the recipe was pretty sticky between the thymus and the brains, but it was not as dry as pate. Would probably have been great warmed and dried a little in a dehydrator. Don't get me wrong, it was delicious. But had a wetter texture than a typical pate. This also might have been improved with a smoothe, thick fat like leaf lard.

My processor is also a piece of shit, when I have access to a better one I'll do some more experiments, this was a little chunky, but with a really good processor, I'm guessing it would be a lot smoother. You might be able to dehydrate it a bit just by leaving it uncovered in the fridge. Anyway, there's potential for something pretty close to a cooked pate in texture. But this was a nutrition bomb for sure! Didn't take much for you to feel satisfied!

Poly, no, sorry, no recipes since, haven't really experimented since. I eat most of my raw foods pretty simply and have been a bit distracted to try and refine this recipe.


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