Cow’s heart “fillet”

We have begun to buy a whole cow’s heart every now and then that we share with the cats. It’s between 2-4 kg and the tallow works well as cooking fat after rendering it while the meaty part is very delicious to eat!


This was a nice and quickly made weekday dinner. Cut “fillets” of the heart was gently fried in the cast iron pan with only pepper and salt. No need for more seasoning at flavour rich meat like that.


Together with the heart we had oven-roasted brussel sprouts, which in our opinion is one of the most yummy thing there is! It was also time for the nice carbon steel pan to cook shredded white cabbage with some dried chili flakes and dried basil.


Together with some fresh greens and a click of butter on top it became a really nice meal!

Happy cooking,

Cecilia & Magnus


Venison liver pâté

It is very nice to have a piece of venison liver in the freezer and turn it into a tasty pâté! The recipe that follows in this post is simple and quick and works with any kind of liver of course. Now in times of Christmas it’s extra nice with the touch of allspice in it.


One way to serve the pâté is with some pickled cucumbers, pomegranate and oliveoil sprinkle. Luxurious!

Simple liver pâté

Ingredients needed:

  • Liver
  • Red onion
  • Garlic
  • Butter
  • Allspice
  • Rosemary
  • Salt & pepper


How to:

  1. Chop the onion and fry it in coconut oil or lard until soft.
  2. Add the liver, chopped into smaller pieces.
  3. Add garlic, some allspice (grind first if it is whole seeds), rosemary, salt and pepper.
  4. Pour a small amount of apple cider vinegar in the saucepan and let it vaporize.
  5. Place the liver mixture in a mixer with S-blade and add butter in chunks.
  6. Mix to desired consistency.


Put the liver pâté in glass jars and enjoy! It should be fine to have in the fridge for at least one week.


Happy cooking,

Cecilia & Magnus

Chicken liver and venison heart

After making BARF for the cats we usually get some organ meat left over, which is really good for us of course since we get to eat it as well! This time was extra nice since we got venison heart and chicken liver. Organic chicken liver is actually very easy to find in the supermarkets nowadays (here in Sweden). So no excuse to not eat your healthy organ meats!

Or one problem though… Organic raised chickens are fed with fishmeal that contains loads of serious toxins. I don’t know how much of that ending up in the liver or meat? Only the eggs are tested. However, the hen eat far more of the fishmeal compared to a chicken. Worth to think about though, we don’t eat fish due to the toxins so maybe we should skip chicken as well. Sadly! We buy our eggs from a local small scale farmer that we don’t think uses fishmeal as feed.

Stew of venison heart and chicken liver with sweet potato.


The leftover heart and liver was blended together into a stew anyways, served in sweet potato and on a bed of greens. At the top is a fermented mini cucumber.

Organ meat stew

Ingredients needed:

  • Liver meat
  • Heart meat
  • Champignons
  • Onion
  • Chili
  • Thyme
  • Cumin seeds
Ingredients for the organ meat stew.
Chop the onion and champignons.

How to:

1. Chop the mushrooms, onion and chili and brown in a large frying pan with coconut oil. Grind the cumin seeds and add all the seasoning in the frying pan.

2. Chop the meat and add in the frying pan. Let it cook together at a low temperature for about 15 minutes.

3. Serve with your choice of veggies.


Dinner served with a glass of french red wine.

Actually the chili and purple coloured salad is picked from our own pots! To compensate slightly for the chicken maybe. But with added soot from the road outside our balcony instead. We enjoyed a nice glass of french red wine to it as well.

/Cecilia & Magnus

Beef liver and romanesco!

This is a post about a lunch we made earlier this week. It was time again to have some organ meats, beef liver to be more specific. Served with a grated beetroot, browned butter and some chopped salt roasted nuts to add some crunch to it. Delicious!

Lunch with beef liver.

To the beef liver we also steamed a romanesco head. Romanesco is basically a hybrid between a cauliflower and broccoli and is indeed a very pretty thing! Tasty as well!

Amazing romanesco head.

Have you ever seen a whole beef liver? I did once at the butcher’s and the piece is just enormous. You could think that the piece we have here at the cutting board is a large piece of it, but I would say it’s roughly 1/20 of the whole liver

Piece of beef liver.

However, it was cut into smaller pieces and seasoned with fresh rosemary, salt and pepper before going into the cast iron pan at medium temperature.

Beef liver ready for the cast iron pan.

Nice! The liver we buy is of course grass-fed and organic from happy cows. Packed with healthy vitamins and minerals that is difficult to achieve from other types of food.

Beef liver fried in the cast iron pan.

Do you eat organ meats?

Cecilia & Magnus

Lamb’s leg and steamed vegetables

We have had a lot of lamb lately. It is just such a nice animal and the meat tastes really good. Here is a dinner where we had lamb’s leg.

Oven cooked lamb’s leg with steamed vegetables and feta cheese.

As usual we put it in the Schlemmertopf together with some chopped carrots, rosemary leaves and pepper corns.


Lamb’s leg with carrots, rosemary and pepper. Before the tomatoes were added.


Add some tomatoes and then we put it in the oven for a few hours.


The final creation.

As a side we steamed some pointed cabbage and sliced some fresh tomatoes. Served with feta cheese and a glass of kombucha, of course.


The final dish. Lamb, carrots, steamed pointed cabbage, feta cheese and a glass of kombucha.

Slow cooking at its best!

Cecilia & Magnus

Sirloin steak

Except the meat we buy from the butcher’s we basically only buy meat from the super market when it is on sale due to short expiration date or something similar. The other day I managed to pick up a pair of sirloin steaks with short expiration date for a now reasonable price (-77 % of the original price…). So, we ended up having that for dinner.

Weekday dinner together.

In general we should say that we definitely prefer the less fancy pieces of meat primarily because of the higher fat content and all the flavours that contains. We would much rather buy a nice oxtail than a t-bone steak, not to mention the huge price difference between the two.

The sirloin steaks fried in the cast iron pan and the oven roasted vegetables.

To accompany the steaks we roasted some hokkaido pumpkin, some brown onion and fresh garlic. Simple and tasty. It is so nice that the season for pumpkins and squashes is starting again. We really look forward to having some butternut squash as well as a lot more Hokkaido pumpkin.

Dinner is served. The sirloin steak with oven roasted vegetables and a green salad.

The dinner turned out really well and despite our reservations the sirloin steak was indeed tasty.

Happy paleo eating,

Cecilia & Magnus


More BARF for the cats

Time again to make more food for Olivia and Neo! As you know, they get BARF.

The last batch was not that appreciated, with a lot of minced hen meat and also kidney from deer. Hen and kidney meat are really not their favorites… Can’t blame them for their dislike of kidney though, it has a really special taste.

Ingredients for this BARF batch.

But for this one, they got only things that they really enjoy. We use only organic ingredients to get the highest quality and to keep an ethical and environmental aspect to it.

Tasty BARF for cats

  • 450 g pigs heart
  • 150 g beef liver
  • 200 g loin
  • 1750 g minced meat of pork and beef
  • 450 g bone meal
  • 80 g ground psyllium seeds
Chop the pieces into large bits.

Simply mix the minced meat with all the bone meal and psyllium seed until it’s mixed. You’ll need to add water to be able to make it go together. Chop the other meat parts into large pieces so that the cats have something to chew on. Put ready portions in jars, i.e. weigh the correct amount your cat is suppose to eat each day, and then store in the freezer.

The psyllium seed doesn’t add any essential nutrition but it is really good food for the cats gut bacteria that helps them to stay healthy. Just like our guts need som resistant starch to thrive.

Happy BARFing,

Cecilia, Magnus, Olivia & Neo