Grass-fed Beef Liver Pâté Recipe
This easy recipe for liver pate' will be a big hit with your family and guests! It is delicious. Another easy way to eat nourishing liver.
3 strips traditionally cured, smoked bacon, diced
1 small onion, diced
1 garlic clove, minced
1/2 pound grass-fed beef liver, membranes removed
3 Tablespoons pastured butter
Unrefined sea salt
Freshly ground black pepper
1/2 cup fresh parsley leaves, loosely packed
Extra parsley leaves for garnish (optional)
In a cast iron skillet, cook the bacon over medium/low heat, stirring constantly until it is slightly brown.
Add the onion and garlic and turn the heat to low. Stir and cook until the onion begins to brown.
Add the butter to the pan.
Cut the liver into approximately 1-inch square pieces. Add them to the pan and continue to cook, stirring often, until the liver is browned but still a little pink on the inside.
Salt and pepper generously.
Turn the mixture into a food processor with a metal blade. Add the parsley leaves.
Pulse 3 or 4 times until a roughly textured paste is formed.
Line a small bowl (a 2 cup bowl works well) with parchment paper. (You could also just grease the dish)
Press the pate' into the bowl and smooth the top. Cover.
Refrigerate until the pate' is thoroughly chilled.
Turn out onto a serving plate and garnish with fresh parsley leaves, if you like.
Serve with sprouted crackers, sourdough toast points, or raw vegetables.