Bacon-Beef Liver Pâté with Rosemary and Thyme

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One of the most potent superfoods available to us also happens to be off-putting, at least to those unfamiliar with it. It has amounts of notoriously hard-to absorb nutrients that those of us with autoimmune disease are usually lacking in – B vitamins, iron, zinc, and vitamins A and D. It took me a long time after reading about all of the benefits of liver to actually gather up enough courage to eat it. Fortunately my husband was raised on liver, and offered to prepare and cook it for me. If you haven’t handled beef liver before, be prepared – its texture is slippery and it leaves what appears to be a murder scene in your sink. Not the most appealing thing for a former 10-year vegan! I can’t argue with how it makes me feel, however. It gives me such an energy boost that I have learned only to eat it in small quantities with breakfast or lunch, but never dinner. After not loving the taste or texture of sauteed liver, I thought that pâté might be more palatable. Pairing it with bacon has been my most successful attempt so far at making a dish that I actually look forward to eating. When I make this recipe I usually freeze half and eat the other half over a few days in small quantities with my meals. I have added onions and garlic to the recipe, but if you are sensitive to them because of FODMAPs it tastes fine without. Lastly, if you have never had liver before, this is about as good as it gets for an introduction!

4.7 from 55 reviews
Bacon-Beef Liver Pâté with Rosemary and Thyme
Prep time
Cook time
Total time
Based on this recipe at the Paleo Drummer
Serves: 2 cups
  • 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
  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.

About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness and a co-teacher of AIP Certified Coach. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She has a Master's degree in Human Nutrition and Functional Nutrition, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos by following her on Instagram.


  • Cathie English says

    Wow! This looks so good! Do you pre-soak the liver at all?

    • Mickey Trescott says

      No, I make the recipe as written above, no soaking.

  • Josefin says

    Thank you so much for this recipe!
    I made it with chicken liver and also added a little bit of creamed coconut to reduce the taste of liver even moore.
    Had it on a piece of bread (cassava, cocounutflour, coconutmilk) and some cucumber. I’ve been dreading this moment, but now i feel happy and proud of myself!

    Greetings from Sweden

  • Mel says

    I was hesitant to try liver, I made this recipe and was dreading eating it but after the first bite I was surprised, it tasted really good. Thanks, I can now eat this nutritious organ meat and enjoy its taste. I didn’t have bacon so left that out, still tasted great.

  • Logan Blanco says

    Love this recipe for beef liver pate! (and I’m not a liver-lover) I tried spreading the pate on apple slices this morning…wonderful!…just about satisfied my craving for apples and peanut butter.

  • Brad says

    Hi Mickey,
    Thanks for the great liver pate recipe. One question, After the pate was in the fridge overnight, when I took it out to eat it was too hard to dip or spread presumably from the coconut oil hardening in the cold fridge. Is this normal for you as well? Do you have to warm it up again to be able to spread it on anything? Is there anyway to avoid this in future batches?

    Kind regards from Canada

    • Mickey Trescott says

      Brad, yes this is normal, I let mine sit on the counter for 20 minutes or so to soften before using. Some batches are harder than others. Enjoy!

  • Steve says

    If you’ve never had patte before, save yourself the time. I like liver but the coconut oil gave it a horrible flavor. Smelled and looked delicious in the pan before it hit the food processor. Bacon doesn’t compliment it either. Rather eat it as a steak.

    • Mickey Trescott says

      Sorry it didn’t suit your palate! The 100s of folks who have commented before you can’t be wrong – its likely just a matter of taste 🙂

  • Lorie says

    Hi Mickey,
    I hope this recipe is successful for me as it is for the others who are wowed by it!!! I have some gut issues going on so for my first time making this I will be leaving out bacon or maybe cooking it separately and adding in later. I thought I would use Pork lard to fry the liver. I do not have a cast iron pan, so I will be using stainless steel. If you have any suggestions on that let me know! I will also be leaving out the onions and garlic. I could sub chives or the greens of spring onions. I love chives! If so, how much would I use of each? I am not very good at creating recipes yet, but am a great follower! lol I will be using the Vitamix to blend it. I am ready and excited to try this.

    • Mickey Trescott says

      Hi Lorie – it sounds like you are on the right track! Lard and a stainless skillet will be fine here, just watch your temp in the skillet as it can get quite a bit hotter/cook faster than cast iron. I think the chives would taste great on top, to taste. Good luck!

      • Lorie says

        Hi Mickey! I loved this recipe!! I started with making a half batch:-) This is without the bacon, onion and garlic! It was still very good! Thanks for the advice on the cooking temp. I preferred eating it warm. Mine got really hard in the fridge even after letting it sit out. Also, I had to add a little extra coconut oil to get it to blend in my Vitamix. I didn’t get it to blend as well I as would have liked. I wonder if it was because I made a half batch and the blender didn’t have enough substance to blend?? Even though there were a few chunks I didn’t have any trouble finishing it. I can finally add beef liver to my diet on a regular basis!!!

        • Mickey Trescott says

          Hi Lorie! I think your blending issue is just as you expected – it is really hard to blend up a small quantity of food. Glad you enjoyed it!

  • Lorie says

    Again thanks for the recipe and your help!!

  • Traci Veno says

    I am going to try this as you really talked me into it! I am having trouble balancing my minerals and vitamins. I am hoping this will help. I would be willing to eat it everyday if it would help me.

    How often is safe to eat liver?
    I was thinking small amounts 5 days a week in morning.

    Thank you so very much for all your help. I am close to you in Portland, Oregon.

    • Mickey Trescott says

      Hi Traci! Since liver is so potent you CAN overdo it. When I am trying to get my levels up, I like to make this recipe every other week, freeze half, and have a 2-3 ounce serving every morning 3-4 days a week. I think if you did that 5 days you would be fine. Hope it helps!

      • Traci Veno says

        Dear Mickey!
        Thank you very much. I just made it and I can eat this every morning without a problem. Nothing to fear at all with this recipe. I’m not sure I could eat it as a steak yet but pate is great.
        New Seasons here in Portland, Oregon has some grass fed beef liver cut in nice pieces in their frozen section.
        It did not smell odd and the texture is very soft like a young steak. It was the same to wash off chicken as to wash this off. It wasn’t gross at all.
        I used olive oil but I think the coconut oil may have given it a little extra kick.
        For all those who are wondering, it is very rich tasting like dark meat and very good. I love the bacon and I think even a little lemon squeezed over it with apples would be great.
        So be brave you guys and try it. You do not have to eat that much for such great benefits. Honestly this tastes better then the roast I made a few days ago hehe
        Thank you Mickey I would never have done this without you and I know it will help my health big time.
        Kind Regards,

  • Mélanie says

    Mickey, I can’t thank you enough for this recipe: I never thought I’d say this but… now I’m actually looking forward to my next serving of liver as opposed to dreading it! As a former vegan recently diagnosed with Hashimoto’s, your blog has been a true inspiration for me, thank you so much!

    • Mickey Trescott says

      Melanie, thanks for stopping by, and I am so happy you are able to be nourished by this recipe! Wishing you the best!

  • Alexa says

    Hello, I would like to know, if you leave the liver raw, would it make as good of a paste as cooking it? What paleo-friendly method would you suggest to thicken it up?

    • Mickey Trescott says

      Hey Alexa! I am not sure what you are asking – do you want to make the pate with raw instead of cooked liver? I guess this is possible, but likely wouldn’t be advisable from a food safety standpoint.

  • […] : Liver Pate, Sliced Apple, Roasted Veggie Chips (Store […]

  • […] Bacon-Beef Liver Pâté with Rosemary and Thyme from Mickey and Angie at Autoimmune Wellness (*This one is Emma’s favourite!) […]

  • […] so nutrient dense, and so easy to digest. -Organ Meats, very nutrient dense– try this Bacon Beef Liver Pate! Raving reviews on it. –Fermented Foods (like homemade pickles or fermented carrots), The […]

  • Sonia Lunas says

    I think I hate liver but… when you add bacon to the mix, that might be a game changer. I’m going to try this! My liver is in the fridge thawing now.
    I’m kind of nervous but also a little excited. This just seems pretty easy and just more do-able than eating a big slice at one time. I need a good source of natural B vitamins and lots of other key nutrients and beef liver keeps coming up on the searches.

    Thanks for the tip about eating it earlier in the day.
    BTW: Pairing this with cucumber slices is a very smart idea. Cuke has a good amount of proteolytic enzymes that help you digest protein better.

  • […] Liver paté on vegetable slices […]

  • […] with another friend who lived locally: Sarah Ballantyne. They cooked Angie lots of bone broth, liver paté, gelatin gummies, and puréed soups. Angie followed her doctor's advice, beginning with a liquid […]

  • Maury says

    Thanks for the recipe! I just used deer liver to make it. I was actually rescuing a liver and onion catastrophe and it went smashingly well. Love the rosemary flavor.

  • Katherine P says

    A hex be on all those who are discovering all these organ meats which used to be almost freebies! It used to be that one had to seek out a friendly butcher who would save the organ meats out along with head and cheek meat, marrow bones, the hocks, and the tail (eyes are a fantastic treat too if you know how to prepare them properly). He’d usually follow up with a skeptical, “You sure?” then sell them to you for next to nothing, being tickled pink that he’d actually been sold what he considered to be trash to someone. But now that everyone else is catching on the prices on most of these yummies are headed to the moon. Ah well… it was a nice little secret for a while, and I’m actually glad to see these long neglected parts find their rightful place in modern cuisine.

    I have advanced secondary progressive multiple sclerosis and on most days I can’t get passed noon without falling into a deep sleep for the rest of the day and night, but if I have beef liver at lunch I’m good for the entire afternoon. More anecdotal evidence that it may well be a super food! I have experienced a similar, though not quite as intense boost with sweetbreads over the years too.

    • Mickey Trescott says

      Thanks for sharing your experience, Katherine! I agree, it is kind of sad prices are being driven up by popularity, but I am so happy we are both using the odd bits and folks are able to access the incredible nutrient density in these foods!

  • Melissa S. says

    Wow ! You are just a Godsend for making and freely sharing this recipe, and I am eternally grateful. You have actually succeeded in making beef liver taste delicious! The first and only other time before this that I tried making it, I couldn’t even get one bite down due to the spongy texture. So I gave up for a while, but recently had symptoms of low copper due to taking zinc. Somehow the idea came to me to search to see if people made pate from liver to bypass the texture (I had no idea it was common), and thank God I found this recipe! It tastes delicious right when made, but it is true as others have said that the liver flavor also tends to become more mild after being in the freezer, which also helps. I tried it with both carrots and cucumber, and both were great, but I have now been actually just eating it on its own as it really doesn’t even need them. I have been eating it every day (just .5 oz so I don’t get too much copper), and I really feel like it is helping my body to heal so much. I encourage everyone to give it a try. I was a little scared at first while cooking, but once I tried it, I was so happy that I did because now I can eat liver and enjoy all its benefits. Thank you so much!!

    • Mickey Trescott says

      Thanks for sharing your experience, and I am glad you are feeling better after eating liver! I feel the same way… it is one of the few foods I feel actually deserve the title “superfood”.

  • Jade says

    This was amazing! I cooked it last night, and am really happy with the result. I didn’t have a cast iron pan, and reading through the other comments should have lowered the heat a bit, which makes sense because I did almost burn it. I also had trouble blending it, so probably shouldn’t put 750g of liver straight in the blender in one go (I had a big slice of liver and didn’t want to waste any). I’ve learnt a few lessons but very happy for a first try. I had this on sweet potato chips (‘crisps’) that I cooked last night and it was fantastic. Any suggestions for a fruit paste recipe to go with it? I’m struggling to say goodbye to my cheese platters but I really think this will help

    • Mickey Trescott says

      Hi Jade, a simple applesauce tastes really nice with this! Good luck!

  • amanda says

    hi, I’m wondering if this should turn out dense when refrigerated? I’ve been eating it cold but can’t adjust to the taste/texture. Is it meant to be warmed?

    • Mickey Trescott says

      Amanda, yes it does harden when cooled. You don’t need to heat it, but you can leave it out on the counter to soften a bit before eating if you like it better that way.

  • Pat says

    Just made this with local bison liver! Win! So good! Thanks for sharing! You rock!

  • Eva says

    My parents would always buy a whole pig and share it with a relative, so we grew up on whatever the animal offered. I was never into the organ meat but have re-discovered it. I love to make lambs liver (lambs fry here Down Under) with fresh or preserved pears. Try eating pears with your pate, it is divine! I will try your recipe later on in the day but I am already convinced it will be delicious!

    • Mickey Trescott says

      Eva – sounds delicious! I usually make chicken liver pate with apples but I will have to try a pear variety sometime!

  • […] to Make Liver Pills from the The Unskilled Cavewoman Bacon Beef Liver Paté with Rosemary and Thyme from Autoimmune Wellness Beef Liver Pâté with Balsamic Caramelized Onions from Real Food & […]

  • Michelle says

    Hi, I just made this recipe and it looked just like in the picture and tastes great (for liver 🙂

    However, after putting it in the fridge, when I took it out it is hard like a rock and I cannot scoop any aip cracker or vegetable, it is really hard. Is this normal? Is this due to coconut oil? Do we have to take it out of the fridge and let it sit in room temperature for a while before eating it?

    • Mickey Trescott says

      Hi Michelle! Yes, this is normal, and I let it come to room temp before eating.

  • Steven Warren says

    Hi! Can’t wait to try this tonight. Really cool that you still reply to comments too! As a substitute for coconut oil, I read we can use lard or olive oil, but what about ghee in replacement of the coconut oil? Have any thoughts on that? Thank you! 🙌

    • Mickey Trescott says

      Hi Steven! If you aren’t in the elimination phase of AIP (where ghee would be eliminated), it would be a good substitute. Hope it helps!

  • […] so nutrient dense, and so easy to digest. -Organ Meats, very nutrient dense– try this Bacon Beef Liver Pate! Raving reviews on it. –Fermented Foods (like homemade pickles or fermented carrots), The […]

  • Regan says

    I’ve been looking for delicious ways to include more organ meat in our diet. This recipe is delicious! I used a little less liver as I had an open package that I used to make spaghetti sauce and used the rest for this recipe. Also subbed ghee for coconut oil as we don’t have any issue with butter and the coconut oil we buy has a strong coconut taste. I couldn’t eat a lot at a sitting but I divided into small containers, thinking we will be used for breakfast or snacks or added to other recipes like spaghetti sauce. Thanks.

    • Mickey Trescott says

      Great modifications! Glad it worked for you Regan.

  • Jenny says

    I really wanted to like this, but the combo of coconut oil with the liver just didn’t work for me. The liver smelled great while cooking, and it tasted good before I blended it up. But once I added the coconut oil I couldn’t eat it any more. I may try again with avocado oil or olive oil to see if that flavor is better for me. Maybe you have to use refined coconut oil for this recipe or just really love the flavor of coconut oil in general.

    • Mickey Trescott says

      Hi Jenny! I have come across some people who are ultra-sensitive to the flavor of coconut oil. Honestly, liver tastes so strong to me that I can’t detect much of anything else, but if you are sensitive to coconut flavor on the flipside a refined product, or an alternate oil is likely to be more palatable for you. I’d just suggest using less oil, as the pate will be much softer if you use my proportions – maybe start with 1/2, and work your way up to taste.

  • Maureen Moher says

    This might be TMI, but I’m experiencing constipation since starting to consume liver. I have only had small bits at one time to get used to it. Since it is high in iron, I wonder if this is the cause. Anyone else experience this? TIA.

    • Mickey Trescott says

      Hi Maureen! I’ve never heard of anyone becoming constipated from liver specifically, but there is always a first time for everything! I think the issue with constipation is with certain forms of supplemental iron. Is there anything else new about your diet that could be causing that symptom? I like to make sure to include a magnesium supplement as well as some fermented veggies anytime I’m feeling slow… that usually fixes things real quick.

  • Lindsay says

    Hi Mickey,
    I just made some of this and realized that I don’t know if you are supposed to eat or hot or cold. I want to try it on cucumbers, like you suggested. Is it better one way or the other? If it’s better warm, how do you reheat it?

    • Mickey Trescott says

      Hi Lindsay! Sometimes I eat it warm after blending, but is nice cold too. It doesn’t need to be reheated. I hope you enjoy it!

  • Liverlover79 says

    The herbs (or their portion) overpower the taste of the meat… It’s like a perfumed paste. I know many are attracted to this recipe mainly for the health benefits, but if you are a liver lover, this may not be the recipe for you…

    • Mickey Trescott says

      Hi liver lover! Sorry to hear it didn’t work out for you – in fact, this recipe is intended for those who don’t like the flavor of liver and want to cover it up with something. I think you’d be a better match for a more classic sauteed liver and onions recipe!

  • […] Just like meals, snacks should be nutrient-dense. Mickey's favorite snack is liver pâté. She includes it in her batch cooking session and freezes it in small portions for this purpose. Her popular recipe has converted many people who said they'd never eat liver: Bacon Beef Liver Pâté with Rosemary and Thyme. […]

  • April says

    I am having a hard time finding Grass Fed beef liver locally. I can find Grass fed grain finished however. What is the difference and wouyld that be ok?

    • Mickey Trescott says

      April, I think the benefits are going to be worth it even if the liver is grain-finished.

  • Alyssa says

    Hi Mickey!

    Would this recipe taste similar without the onion? Or do you have a sub to recommend? I’m currently tackling a SIBO issue and onion and garlic give me a lot of issues. Was thinking of using green onion.

  • Alyssa says

    Nevermind! So sorry. Just saw your bit in the article that says it will work fine without onions.

  • Ian says

    Excellent recipe. Thanks so much. I now love liver

  • Kristine says

    Could I use butter instead of coconut oil? Could I freeze this? How about pureeing the cooked bacon with everything?

    • Mickey Trescott says

      I’m sensitive to dairy so I haven’t tried it with butter, but I think it would be fine. Yes on the freezing – I do this every time I make it. You can definitely puree the bacon in as well. Good luck!

  • […] sub-optimal so I need to be intentional about increasing my dietary iron. I am planning to make THIS paté recipe and eat it as my afternoon snack in the coming […]

  • Diederik says

    Quick question, as I’m about to try this tomorrow.
    (if anyone is still reading comments here…)

    The recipe doesn’t mention – how big should the liver chunks be that you throw into the pan?
    As most people here I am a newbie with liver, so I have no idea how it reacts to cooking/heating and how to get the inside properly done without overdoing the outside…

    • Mickey Trescott says

      Hi Diederik! Most liver comes sliced, but if yours doesn’t I would cut it into chunks that are an inch wide max. Hope it helps!

  • […] were plantain chips, bacon and beef liver paté, and […]

  • Zoe Jacobson says

    I have been doing AIP for 2 weeks now and I feel AMAZING! Thank you so much for putting this together. I also have been binge listening to your Autoimmune Wellness podcast and learning so much. I feel like I am finally living again.

    So today, I decided to bite the bullet and make this recipe. I have to say first, that it is really good! But, I almost gagged making it. Lol! My children also watched on in horror. When my husband came home, I told him, “You know how we watch zombie shows and it seems disgusting and repulsive to eat the brain? But then, when they eat it they realize how much their body needed it and they can’t stay away from it? Yeah, that’s how this feels.” Hahaha. I just wish you lived closer so I could pay you to make it for me and I just get to eat it. 😉

    I was just wondering how often it is recommended to eat the pate? I know it is full of nutrients, but I’m not sure I should eat some every day.

    Thank you again for saving my life. I wasn’t dying, per say, but I wasn’t functioning as a healthy person. I laughed when I first heard you and Angie use the word “vibrant” on the podcast. I thought, “I haven’t been vibrant for years…” Well, I am starting to feel energy and clarity that I didn’t think I would ever get back. Thank you so much!

    • Mickey Trescott says

      Zoe – good for you for getting over the learning curve and making it happen! As far as how much to eat, when I was very iron depleted I would make a batch, freeze into thirds, and then eat one of the portions as snacks for 3-4 days, repeating every week. Now I do the same, except eat a portion about every two weeks. It is very nutrient dense, and a little goes a long way!

  • Jules says

    Thanks so much for your blog and your recipes! Can you please indicate the approximate weight of “six slices” of bacon? I live abroad, where bacon is used differently than in North America. Bacon here is often sliced paper-thin, like pancetta, or in one-inch thick slabs, and I no longer know what a slice of bacon is supposed to look like 🙂

    • Mickey Trescott says

      Hi Jules! No problem – it should be around 3-4 ounces. Hope it helps!

  • Heather says

    This is so delicious! The fresh herbs balance the intensity and depth of the meat. I used a stone pan in the oven from start to finish and it kept the mess and aromas under control. Bacon at 350F, increased to 375/400 for onions/garlic and then liver. I also used under 1/2c. of a good Olive oil instead of coconut oil on recommendation from my Cardiologist. Coconut oil raises LDL and had contributed to high blood pressure issues for me in the past. I am so thankful for you and your clever recipes. My energy is up, fatigue gone, bad cravings gone and don’t feel hungry throughout the day!

  • Jennifer says

    I have always lived this recipe since first making it years ago. Thanks Mickey! I just wanted to quickly share my story…. I just made it incorrectly, with 1/2 the amount of liver 🙄, ooops! It still came out fantastic, and may be something to try if someone is still having trouble eating liver. Happy fall everyone! 🍂

    • Mickey Trescott says

      Hi Jennifer! I usually make this recipe with whatever amount of liver I have on hand – from 1/2 pound to 1 1/2 pounds, and it still works. Definitely a good try for those who don’t like the flavor though!

  • […] Liver has the highest concentration of pre-formed vitamin A of any food. A single serving (3 oz.) of (preferably grass-fed) beef liver can meet, or even exceed, vitamin A requirements for an entire week. If you choose to consume beef liver, limit your intake to one serving per week and do not supplement with additional pre-formed vitamin A. I like to think of liver as “nature’s multivitamin” because it is high in many different nutrients including: vitamin A, vitamin B12, copper, iron, and zinc. Mickey Trescott, a fellow nutritional therapy practitioner, has an excellent liver pâté recipe that can be found here. […]

  • kat says

    I hate liver; can’t stand the taste and texture, and eating it, no way! And then decided to make the pate with grass fed, grass finished beef calf liver using this recipe. After my first small, tentative, hesitant, not sure about this bite, was surprised that it actually tasted quite good. So good in fact that I couldn’t stop eating it. Within hours I could tell it was having a positive affect on my body. I have been taking B12 shots 2cc for over a year and still was tired. I don’t have any immune issues, knew liver was nutrient dense, and figured what the heck. Today I fixed liver pate for the 2nd time and added 3 little shakes of red cayenne pepper to give it a bit of heat and that was what it needed to kick the flavor up a notch. Also added the bacon to the food processor along with the cooked liver and other ingredients. I eat about 1/4 cup pate everyday 1st thing in the morning from a spoon, that is how good the flavor is.

    • Mickey Trescott says

      Woohoo! I am so happy this recipe converted you. I hope that you continue seeing the benefits!

  • Rachel says

    This has become a staple for me. I love it with fuji apples–reminds me of apple slices w/peanut butter. I use chicken liver because it’s consistently stocked at Whole Foods and I find myself craving it more (I crave it less when I use beef liver).

  • […] AIP protein bars. If you want a piece of fruit, pair it with some protein (like leftover chicken or liver pate) or a healthy fat (like coconut butter or tigernut butter). Eating fruit by itself can send your […]

  • Melanie says

    Is calves liver as nutrient dense as beef liver? My local store sells both & I’m wondering if one is better than the other.

    • Mickey Trescott says

      Hi Melanie! It has similar nutrients, just a little different flavor. I would say use whatever you can get your hands on and find tasty!

  • Lauren says

    Could I used dried herbs instead or would that affect the flavor too much?

    • Mickey Trescott says

      Hi Lauren! You can certainly use dried herbs, just use 1/3 the quantity listed in the recipe above.

  • Elizabeth says

    This. Is. Delicious! I JUST made it and had to come right on here and say so. I didn’t even crumble the bacon in at the end – it didn’t even need it! (Don’t worry, the bacon didn’t go to waste, though) I thought the amount of rosemary might be overpowering, but followed the recipe anyway and it was not at all! And the use of coconut oil adds this slight hint of sweetness that just takes it right over the top. I did cook the onions a little lower and longer, not caramelized but softened with a bit of their own sweetness starting to come out, and I did add about 1/2 tbsp of butter to help scrape up the bits of bacon on the bottom of the pan once I added the garlic. I used a high quality grass fed and finished beef liver, which I cut up and soaked in milk for several hours before cooking. Again, this is delicious! Kudos, and thank you! Thank goodness it’s so satisfyingly rich or I would still be eating it now.

    • Mickey Trescott says

      I’m so happy you loved it Elizabeth!

  • Fitoru Keto says

    My mom’s looking for recipes like this one. I’m sure she’s going to like this and I’m planning on showing this to her later. Thanks for sharing!

  • Noelle says

    Hi Mickey, I’ve really enjoyed your blog—thank you! I’ve struggled with several autoimmune diseases for most of my life and just recently stumbled upon AIP. After several weeks of focusing most of my energy on eliminating foods that aren’t good for me, I’m now focusing on bulking up on foods that are great for me. Enter liver. 😊

    I just made this recipe and I think mine turned out a little dry. (This is the first time in a VERY long time that I’ve had liver pate, though, so I’m not exactly sure what it’s supposed to be like.) Do you have any suggestions for how to fix dry pate?

    • Mickey Trescott says

      Hey Noelle! Thanks for being here! If your pate came out dry, it is likely you cooked the livers for too long. If yours were cut into small pieces instead of whole, for example, they will take far less time to cook. I would try again, making sure only to cook until they are light pink inside when sliced with a knife, and removing from heat promptly to prevent overcooking (which liver is prone to!). Hope it helps!

  • April says

    For those who can tolerate dairy the night before making this (or anything else liver honestly) slice up your liver into strips & soak it in whole milk. This vastly takes away the after taste so many are experiencing/hesitant of. Just strain and give a good rinse the next day before cooking💜

    • Mickey Trescott says

      April, I’ve heard many swear by this trick (I haven’t tried it as I’m allergic to dairy), but you’ll see from the comments here that this prep method results in a palatable dip without that step!

  • Erin J says

    Really good pate, thank you for this healthy recipe.

  • Natalie says

    Really good! I love the fresh rosemary and thyme in this. I did not add the coconut oil. I rolled up half in parchment paper and put in freezer. Glad to have found this recipe!

  • elise chan says

    I made this for dinner tonight and it was a hit. The flavor profile is nice and the texture is smooth. I like the chopped bacon added in at the end. The fresh herbs really brighten it up. Thanks so much. By the way, I made aip bread from plantains and paired them. Great combo. I don’t feel so deprived any longer.

    • Mickey Trescott says

      Hey Elise! I’m so happy you enjoyed this!

  • Jess says

    Hello, wondering if I can substitute the coconut oil for bacon fat?

  • […] chicken liver pâté recipe), but you can use any type of liver you have. For beef, give this bacon-beef pâté with rosemary and thyme recipe a try. Pork liver can be turned into decadent pork liver […]

  • Kristen says

    Hi there! What is the serving size for a breakfast portion?

    • Mickey Trescott says

      Hi Kristen! I don’t have a specific serving size – I do eat this for breakfast occasionally, but not by itself. I like to eat on root veggie slices or chips, and something else on the side as it is pretty strong-flavored. I’d say I eat about an ounce or two? Hope it helps!

  • beryl says

    hello ! thank you for the beef liver pate recipe. the auto immune diet seems similar to have some similar aspects of the GAPS diet that i am on. healing the gut. whatever it takes. appreciate your sharing.

    • Mickey Trescott says

      Hi Beryl! I’m glad you like the recipe, wishing you the best.

  • Faith says

    I do not like liver but I have been craving it after seeing a post about liver pate on Deliciously Organic’s IG page. When you posted your recipe on IG this week I knew that I had to try it. I made your recipe today and ate it with apple slices (honeycrisp). Let me just say that I am in love!! I had to talk myself out of eating the whole thing! Thank you, thank you, thank you for this tasty and healthy option!

  • Mickey Trescott says

    I’m so happy you enjoyed it, Faith!

  • […] Bacon-Beef Liver Pâté with Rosemary and Thyme […]

  • Andrea says

    Hi! Can we use Pork Liver? I don’t have Beef Liver

    • Mickey Trescott says

      Hi Andrea! Yes, you can use pork liver!

  • Shawna says

    Beef kidney… I enjoyed watching your Youtube tutorial on how to batch prepare for the first two weeks of the AIP protocol. All was going well.

    Unfortunately, I noticed too late that I had purchased beef kidney instead of beef liver. I actually tolerate liver okay and was going to make it with liver and onions and not make it into a pate. I thought there would not be that much of a difference but kidney is a whole different matter! I opted to make it into a pate but it is so very strong tasting.

    I decided then to take a suggestion you made about liver and mix a bit of the kidney in with my breakfast sausages. I made both the 50/50 and the Three-Herb. I added extra spices. I can taste the kidney in the patties. ARGHHH! Is there any suggestion at this stage for how I can cover up the taste?

  • […] If you’re wary of the taste, add a small amount of ground liver to a flavorful meatloaf or make a pâté with bacon, onions, garlic, rosemary, and thyme. This can be portioned into individual servings, […]

  • […] tasting it, there are lots of recipes out there for pate with more spices and delicious additions. This one is a recipe that we’ve tried and liked in the […]

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