Bacon and Liver Pâté
I love liver pâté! I posted my original recipe (with all the marvellous benefits of consuming liver) HERE, but am currently experimenting with the carnivore diet, and so decided to make a new recipe without the onions.
I did use some dried rosemary in the recipe (my theory is that even carnivores would have a few blades of grass stuck to their kill, right?!) But if you're dealing with serious autoimmunity issues or simply want to omit the rosemary- go for it.
- somewhere between 1/2 to 1 pound of organic, pasture raised, grass-fed, beef liver
- about 150 grams of organic, pasture raise bacon (nitrate, and sugar free) (you can use anywhere between 3-8 strips)
- 1/3 cup + 2 tablespoons, organic, grass-fed beef tallow OR lard OR raw organic grass-fed butter OR organic grass-fed ghee. (I used lard, aka bacon fat)
- a pinch of of organic dried rosemary
- sea salt, to taste
1. Get your bacon cooking (follow THIS recipe for the best oven baked bacon)
2. In a large frying pan, add 2 tbsp of desired fat (tallow, lard, butter, or ghee), beef liver, rosemary, and sea salt.
2. Once the liver is cooked through (liver cooks very quickly, make sure to flip it regularly for an even cook), and the bacon is finished: place both in the food processor with 1/3 cup of your chosen fat
I used lard (bacon fat) for this recipe, so I used all the bacon fat from the tray of bacon that was just cooked plus lard I had kept in my refrigerator from last time I cooked bacon (for 1/3 cup total).
4. Blend until the pâté is smooth.
You can store your pâté in the fridge for about a week, or in the freezer for 3 months. To defrost, just place the frozen jar in the fridge 1 day before consuming it (to thaw).
Keep a few slices of bacon a side (or cook a few extra) and serve your homemade pâté on top of crispy bacon!