Organ meats have long been prized for their body building nutrients. I was enjoying this pate at a party over the summer when my friend who prepared it shared with me the secret ingredient, bacon. As a fan of organ meats I'm always looking for delicious ways to incorporate them into my diet. This liver pate was a hit this thanksgiving! I hope you enjoy this recipe modified from the Nourishing Traditions Cook Book.
6 slices bacon
1 small onion, minced
4 cloves garlic, minced
1 pound liver, (pastured beef, chicken or lamb liver),
rinsed, dried, and sliced cut into 2"-3" pieces
2 tablespoons fresh rosemary, minced
2 tablespoons fresh thyme, minced
1/3 cup coconut oil, melted
1/2 teaspoon Himalayan or sea salt
Fresh herbs, for garnish
Carrots, cucumber or celery slices for serving
Cast iron cookware
High speed blender or food processor
Bake the bacon slices in the cast iron skillet at 400 degrees until they are crisp. Transfer to a paper towel- lined plate to cool, keeping the bacon fat in the pan. Transfer the pan to the stove top.
Add the onions, cooking on medium heat for about 5 minutes, stirring occasionally. Add the garlic and sauté for a few minutes before adding the liver, rosemary and thyme. Cook the liver 2 minutes per side, or until the liver is no longer pink in the center. Set aside to cool a few minutes before blending.
Transfer the mixture into the blender or food processor, adding the melted coconut oil and salt. Blend until it forms a thick paste.
Place the blended pate into a clean bowl. Chop the cooled bacon into fine pieces, you can combine of leave a layer of chopped bacon on top.
Garnish with fresh herbs and serve with vegetable slices.
Store pate in the refrigerator and bring to room temperature before serving.