Rosemary and Garlic Beef Liver Appetizer

Rosemary and Garlic Beef Liver Appetizer |

In a recent article about nutrient density, Mickey emphasized the importance of adding nutrient-dense foods to your healing diet. These foods, and all the vitamins, minerals, and phytonutrients they contain, are absolutely necessary to repair and heal your body from the damages caused by autoimmune diseases. Some examples of nutrient-dense foods are bone broth, fermented vegetables, fatty fish, shellfish, and offal. While most of these are already pretty mainstream, some of us find it difficult to incorporate organ meats, like liver, into our routine!

A good option for “beginners” on the autoimmune protocol is to try liver pâté. The fact that the liver is “hidden” in the preparation makes it easier to enjoy. Here are several delicious recipes from various AIP bloggers that you could try:

For the “intermediate” AIP-er and all the adventure-seekers, try this rustic rosemary and garlic beef liver appetizer! Why not show off your paleo skills in front of your friends at your next party? This appetizer is definitely a conversation starter!

This recipe comes directly from my grandmother’s kitchen. When I was a kid, back in Belgium, she used to have a small farm where she kept sheep, chickens, and rabbits for our own consumption. Organ meats were considered a delicacy! We would eat them fried in a skillet with lots of butter (grass-fed of course), spices, and herbs. What a feast it was! For this AIP version, I swapped butter for olive oil and it is equally delicious.

Rosemary and Garlic Beef Liver Appetizer |


Rosemary and Garlic Beef Liver Appetizer
Prep time
Cook time
Total time
Serves: 8
  • 2 tbsp olive oil
  • 8 oz (226 gr) beef liver, cut into 8 pieces
  • Salt to taste
  • 2 tsp fresh rosemary, chopped
  • 2 tsp fresh garlic, crushed and minced
  • 2 apples
  • 1½ cups arugula
  1. In a large skillet, warm the olive oil on medium heat.
  2. Add liver, salt, garlic, and rosemary.
  3. Cover and cook for 5 minutes, turning the liver over to brown on both sides.
  4. Remove from the heat and set aside to rest for 5 minutes.
  5. Meanwhile, cut the apples crosswise to obtain 8 round slices of ¼-inch thick.
  6. On a serving platter, place the apples, some arugula and pieces of liver on top.
  7. Garnish with a little bit of olive oil, rosemary, and garlic spooned out of the skillet.
  8. Bon appétit!


About Sophie Van Tiggelen

Sophie Van Tiggelen is an autoimmune warrior, foodie, self-trained paleo chef, and photographer. She blogs at A Squirrel in the Kitchen, where her mission is to demonstrate that you can eat gourmet meals on the autoimmune protocol! Her French heritage shines through in her simple, yet creative cooking style and her recipes are doable even for beginning cooks. Diagnosed with Hashimoto’s disease, she regained health and vitality while eating colorful and nutritious food on the elimination diet. Stress management and regular practice of moderate exercise are also an important part of her healing journey. She lives now in Colorado with her husband and their three teenage girls. You can find her on Facebook and Instagram.


  • […] created this recipe for the blog Autoimmune Paleo.  Click here to read the full post and get the […]

  • TSL says

    That looks SO good! Sophie is a legend!

    This one is in my (growing) pile of ‘must try’ recipes… YUM!’

    PS – for some reason – lambs fry is much easier to source in Australia than beef liver. So, I’ll be subbing that!

    • Sophie says

      Thanks for your compliments Joanna 🙂 I am sure the recipe will be as good with lamb liver!

    • Jaro Kova says

      Yes. Lamb liver is fine. Pork liver is great, too, but hard to get in Australia. You can combine apples with a pear, too. Very tasty.

  • Jeanne Call says

    It really does look good. I had liver once as a child and haven’t tried it since. I know it is super good for us…I just wish I could have someone make me some good liver so I could taste it without having made it. Are there any restaurants you know of who are able to make it properly?

    • Sophie says

      Hello Jeanne! I don’t know where you live so I couldn’t recommend a good restaurant serving liver. The last time I had liver in a restaurant though was probably more than 5 years ago in Europe, and it was over-cooked! So now I prefer to prepare it myself. That way I know exactly what goes into the dish 🙂

  • Lizz grimes says

    This looks amazing and I am beyond excited to turn my paleo lifestyle into paleo immune lifestyle! Can you suggest a place to start with recipes for all meals? Many thanks!

    • Sophie says

      There are a couple of cookbooks that would be a great place to start for you Lizz.
      The Autoimmune Paleo Cookbook by Mickey Trescott -
      The Alternative Autoimmune Cookbook by Angie Alt -

    • Mickey Trescott says

      Hi Lizz,
      You have come to the right place! There are over 100 recipes on the site here, and Angie and I both have books linked in the sidebar. Wishing you the best on your journey!

  • Lucy says

    Hi Sophie,

    Thanks for the recipe! 😀
    If I work with other livers, does the cooking time differ?
    I tried pork liver, and it became way too tough. Any suggestion appreciated.


  • Lucy says

    Hi Sophie,

    Thanks for the recipe! 😀
    If I work with other livers, will the cooking time change?
    I tried pork liver, and it became way too tough. Any suggestion appreciated.


  • […] all- so I have made him plain fried liver before, and that’s worked for him. This time I made him Rosemary and Garlic Beef Liver- pan fried liver with a tremendous amount of fresh garlic and rosemary, and actually cooked the […]

  • […] Cordain (omit pepper for AIP) Liver with Bacon, Onions and Collard Greens from Healing Family Eats Rosemary and Garlic Beef Liver Appetizer from Autoimmune Paleo Greek Liver Skewers with Cilantro-Tzatziki from Grazed and […]

  • […] Rosemary and Garlic Beef Liver Appetizer by Sophie Van Tiggelen on Autoimmune Paleo […]

  • […] Rosemary and Garlic Beef Liver Appetizer by Autoimmune Paleo […]

  • Tried this recipe today and I love it. just added balsamic vinegar because I’m trying to stay away from too much salt.

    Thank you for sharing this recipes 🙂

  • Megan says

    I’ve heard that soaking liver in milk (obviously not AIP) or something acidic like lemon juice will make it taste more mild. Have you had any luck with this, and is there a concern that soaking liver will remove some nutrients?

    • Mickey Trescott says

      Hi Megan! I’ve heard this too, but I’ve never actually done it because of a milk allergy. I’d be curious what you think if you do try the lemon juice, though!

Leave a Comment

Rate this recipe: