Ingredients:
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½ lb ground turkey
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¼ lb ground bison
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2–3 oz liverwurst (or any chopped liver/organ mix you prefer)
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1–2 tbsp Kerrygold butter (or any grass-fed butter or tallow)
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Salt, to taste
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Optional seasonings: black pepper, garlic powder (omit if strict carnivore) Want more fat? Add a spoon of bacon grease or a raw egg yolk at the end.
Instructions:
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Heat your skillet over medium heat and add butter.
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Once melted, add the ground turkey and ground bison. Break apart and sauté for 5–6 minutes, until browned.
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Add liverwurst pieces (or chopped liver) and stir well. Cook for another 3–5 minutes until everything is well-combined and liver is heated through.
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Season with salt (and optional seasonings). Stir and let cook another minute so flavors blend.
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Optional: For richness, crack in a raw egg, stir to coat, and cook for just 30 seconds.
Serve:
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Eat straight from the pan or plate it up with a fried egg on top.
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Drizzle with the butter and fat from the pan.
Why It Works (Carnivore-Style):
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Liverwurst/organ meat: Micronutrient punch (B12, iron, A, copper).
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Ground meats: Quick-cooking, easy to digest.
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Butter: High-quality fat, rich in CLA and vitamin K2.
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All animal-based = zero carbs, full fuel.
Variations:
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Sub ground beef or lamb for the turkey or bison.
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Use seared heart or kidney instead of liverwurst.
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Make into patties if you have a few extra minutes.
Let me know if you want a meal-prep batch version, or a no-cook carnivore snack idea for when you’re in serious survival mode.
