Liver, bacon, onions, garlic, and some fresh herbs come together for a thick and rich pate ideal for dipping, dunking, or spreading. This quick and easy liver pâté is perfect on cucumber rounds or my homemade nut and seed crackers for a great appetizer at your next dinner party or for a midday snack.
This liver pate freezes beautifully so I like to keep some on hand in small ramekins in the freezer for holidays, impromptu company, or picnics! The pate also makes for a nice hostess gift.
You can easily double this recipe if you are feeding a big crowd or if you’d like to keep a stash in the freezer like I do.
If you are looking for more appetizer or snack ideas you might like this Savory Pumpkin Seed Dip, this Garlic Hummus or this Cucumber Tzatziki.
Why You’ll Love This Recipe For Liver Pate With Rosemary and Thyme
This pate recipe comes together quickly and easily for a hearty, rich, smooth appetizer or snack. Spread the pate on cucumbers, crackers, or bread or use as a dip for your favorite veggies.
Ingredients To Make Liver Pate
- Bacon – Uncured, no added sugar.
- Onion – I used one small white onion, minced or you can use a shallot, minced.
- Garlic – I used fresh garlic, minced.
- Grass-fed lamb liver, beef liver or pastured organic chicken livers sliced into thin strips and stringy or tough pieces discarded.
- Rosemary – Fresh rosemary, minced.
- Thyme – Fresh thyme, minced.
- Coconut oil – melted
- Sea salt
- Black pepper to taste
- Slices of cucumber for serving
Equipment
How To Make Pate
- Cook the bacon slices in a cast-iron pan until crispy. Set aside to cool, reserving the fat in the pan to cook the remaining ingredients.
- Add the onions and cook for 2 minutes. When the onions begin to brown, add the garlic and cook for another minute or two.
- Place the liver slices on top of the onions and garlic and sprinkle with the herbs. Cook for 3-5 minutes, or until the liver is no longer pink.
- Turn off the heat, and spoon the contents of the pan into a blender or a food processor with the bacon, coconut oil and salt. Process until the meat mixture forms a smooth paste, adding more coconut oil if it is too thick.
- Taste and adjust salt and pepper as needed.
- Transfer the pâté to ramekins or clip top jars.
- Garnish with fresh herbs, if desired, and serve on cucumber slices or nut and seed crackers.
Storage
This liver pate will keep well in the fridge for up to one week. This pâté also freezes beautifully in jars or ramekins wrapped well in plastic wrap. Thaw in the fridge overnight before serving. Pate will keep in the freezer for up to 3 months.
Pro Tips
Here are a few things you can do to make sure your liver pate turns out every time.
- Use a food processor or mini chop to finely mince the herbs. Make sure to use fresh herbs for the best taste.
- To eliminate any coconut flavor choose an unflavored coconut oil. Read the labels carefully to find one that says unflavored.
FAQs
Is liver pate good for you?
Liver is a good source of iron and and Vitamin A so liver pate can definitely be part of a healthy diet.
Is the liver raw in pate?
No, the liver is cooked not raw.
Is pate eaten warm or cold?
Typically pate is eaten at room temperature.
What kind of liver makes the best pate?
In this recipe I suggest a combination of liver for the best flavor but if you only have chicken or only have beef, go ahead and use it.
Did you make this recipe? If you did, please tag me and share on Instagram!
Liver Pâté With Rosemary and Thyme
Ingredients
- 6 pieces bacon uncured, no added sugar
- 1 small onion or shallot minced
- 4 cloves garlic minced
- 1 lb grass-fed lamb liver, beef liver or pastured organic chicken livers sliced into thin strips and stringy or tough pieces discarded
- 2 tbsp fresh rosemary minced
- 2 tbsp fresh thyme minced
- ½ cup coconut oil melted
- ½ tsp sea salt
- black pepper to taste
- slices of cucumber for serving
Instructions
- Cook the bacon slices in a cast-iron pan until crispy. Set aside to cool, reserving the fat in the pan to cook the remaining ingredients.
- Add the onions and cook for 2 minutes. When the onions begin to brown, add the garlic and cook for another minute or two.
- Place the liver slices on top of the onions and garlic and sprinkle with the herbs. Cook for 3-5 minutes, or until the liver is no longer pink.
- Turn off the heat, and spoon the contents of the pan into a blender or a food processor with the bacon, coconut oil and salt. Process until it forms a smooth paste, adding more coconut oil if it is too thick.
- Taste and adjust salt and pepper as needed.
- Transfer the pâté to ramekins or clip top jars. Garnish with fresh herbs, if desired, and serve on cucumber slices or nut and seed crackers.
- This pâté freezes beautifully in jars or ramekins wrapped well in plastic wrap. Thaw before serving and enjoy!