Liver Pâté With Rosemary and Thyme
This quick and easy liver pâté is perfect on cucumber rounds or my homemade nut and seed crackers. It freezes beautifully and I like to keep some on hand in small ramekins in the freezer for holidays, impromptu company or picnics!
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!
Notes
Enjoy this delicious pâté on my easy homemade crackers.
Tried this recipe?Let us know how it was!