Luscious Liver Pâté

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If you’re looking for a simple and delicious way of giving your body the nourishment it needs to thrive, you need to give this recipe a try! Whether you’re entertaining guests or feeding your family, this pate is sure to please everyone at the table. But why do we love this recipe so much? Because it’s a powerhouse of nutrients that will fuel your body and support your health goals. Liver is the ultimate superfood, packed with B complex vitamins, iron, zinc, and many other essential nutrients that are often lacking in our modern diets. By incorporating this recipe into your regular diet, you’ll be able to support optimal brain function, increase immune function, improve mental health and wellbeing, and increase your energy and vitality.

The best part? This recipe is not only easy to make, but it’s also bursting with flavor and nutrition. We hope you’ll love the mild and pleasing taste, as well as the velvety texture.

INGREDIENTS

• 1 pound yellow onions – chopped
• 1/2 pound organic bacon – diced
• 1.5 pound organic liver (1#beef, 1/2 pound lamb) – cut into 1″ x 1/2″ pieces.
• 2 TBL duck fat (or additional bacon fat)
• 5 TBL  butter – room temp
• 2 TBL goat butter – room temp
• 1/4 cup fresh squeezed lemon juice
• 4 tsp balsamic vinegar (or 2 tsp if a reduced balsamic)
• 4 tsp fresh rosemary – chopped  (or 3 tsp dried)
• 1.5 tsp garlic powder (or 5-6  tsp minced fresh garlic)
• 1.5 tsp nutmeg
• 1.5 tsp cinnamon
• 2 tsp mineral rich sea salt (Baja Gold, Redmond Real Salt, Celtic)
• 1/3 tsp ground pepper
• All ingredients are recommended to be organic. If this is not possible, the most important ingredient to be sure that you consider high quality, is the liver.

INSTRUCTIONS

1. Saute bacon in a large skillet or pan, over medium heat. When done, scoop bacon out with a slotted spoon. Set it aside. 
2. Add onions to the pan and saute.
   *Bacon produces a varying amount of fat per type and batch. If there is not enough bacon fat in the pan to keep the onions coated, so as to keep them from drying out or sticking, then add the duck fat.
3. If using fresh garlic: add and saute when the onions are nearly cooked through, being careful not to let it burn.
4. Add the cut pieces of liver. Stir together. Let the liver cook, stirring occasionally, until it is lightly cooked through. This will only take a couple of minutes.
5. Transfer onions, liver and bacon to a large bowl or keep in the same pan/pot if the sides are high enough to use with an immersion blender.
6. Add the butter(s). Stir.
7. Add the lemon juice and balsamic vinegar. Stir.
8. Add the herbs and spices. Stir.
9. Use an immersion blender to bring to a smooth consistency.
10. Taste. Add additional salt and pepper as desired.

Optional additions: sprinkle dried lavender blossoms on top at serving time or stir in.

We combine four fats (bacon, cow butter, goat butter, duck fat) for flavor, nutrition and texture. However, if due to sourcing or other needs, you can substitute other fats to your liking. Aim for the same volume in the recipe.  Animal fats bring more nutrition and flavor and are ideal in this recipe.

This recipe was created for the flavor profile of beef liver. You could use all beef liver or use part beef and part lamb as we did. If new to eating liver and you have access to lamb liver, please start there as the taste is more mild.  The quest of this recipe  was to make a luscious and delicious beef liver pate. (or a combination of beef/lamb)

Recipe makes 3 pints.  The best and most efficient way to make pate is to make a large batch and freeze in small mason jars. Recipe can be easily doubled or tripled if desired. If tripling your batch, use a deep skillet or a wider bottomed sauce pot.

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