Bacon-Beef Liver Pâté with Rosemary and Thyme
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Based on this recipe at the Paleo Drummer
Ingredients
  • 6 pieces uncured bacon
  • 1 small onion, minced
  • 4 cloves garlic, minced
  • 1 pound grass-fed beef liver
  • 2 tablespoons fresh rosemary, minced
  • 2 tablespoons fresh thyme, minced
  • ½ cup coconut oil, melted
  • ½ teaspoon sea salt
  • Slices of fresh carrot or cucumber
Instructions
  1. Cook the bacon slices in a cast-iron pot until crispy. Set aside to cool, reserving the grease in the pan to cook the liver.
  2. Add the onion and cook for 2 minutes on medium-high. Add the garlic and cook for a minute. Add the liver, sprinkling with the herbs. Cook for 3-5 minutes per side, until no longer pink in the center.
  3. Turn off heat, and place contents into a blender or food processor with the coconut oil and sea salt. Process until it forms a thick paste, adding more coconut oil if too thick.
  4. Cut the cooled bacon strips into little bits and mix with the pâté in a small bowl. Garnish with some fresh herbs and serve on carrot or cucumber slices.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/bacon-beef-liver-pate-with-rosemary-and-thyme/