Three pounds of beef liver have been languishing in my freezer since we picked up our quarter cow last fall, taunting me every time they caught my eye. “We are nutritious!” they called out. The words of paleo luminaries like Chris Kresser and Sarah Ballantyne singing the praises of nutrient dense organ meats were in my mind, but so did the vague memory of being served liver as a child and hating every disgusting bite. And so I simply closed the freezer door each time and continued to avoid them.
Not too long ago, I conquered chicken liver with my nourishing chicken liver spread recipe but knew that beef liver had a more pronounced taste and would require a different approach. The answer was, of course, BACON. My inspiration was this recipe from my friend Mickey Trescott who is the author of the outstanding Autoimmune Paleo Cookbook (currently available as an ebook and soon to be released in print).
Note that I have photographed this with celery sticks, but that is actually not the way I eat it most times. As tasty as this recipe is, I still have to bribe myself into eating it and make it my excuse to indulge in some paleo bread or gluten free crackers that I wouldn’t ordinarily include in my daily meals. I stumbled upon this brand at a local restaurant and was pleased to discover that it does not contain grains at all (it does contain potatoes, so not suitable for people with nightshade sensitivities). I also frequently top the pâté with a bit of homemade fruit preserves to make it even more of a savory-sweet treat. It is true what they say about making the medicine go down!
Notes for healing diets:
- This bacon liver pâté is perfect for the paleo autoimmune protocol (AIP), for people on a Whole30, and for those following the Specific Carbohydrate Diet (SCD).
- To make this dish low-FODMAP, omit the onions and garlic. You could experiment with using the green parts of scallions in their place, but I haven’t tried it.
Bacon Beef Liver Pâté Recipe
- 4-6 slices of thick cut slices of bacon
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 pound beef livers
- 1 teaspoon dried rosemary
- ½ cup bone broth
- salt and pepper to taste
- In a medium skillet over medium-low heat, cook the bacon until crisp. Remove to a plate to cool and leave bacon fat in pan.
- Add onions and garlic and cook, stirring constantly so they do not burn.
- Once onions are soft, add rosemary and beef livers and cook on one side for 2-3 minutes, then flip and cook for another 1-2 minutes.
- Remove from heat and allow to cool slightly, them transfer liver mixture and all accumulated juices plus broth to a blender. Puree until smooth.
- Add salt and pepper to taste.
- Crumble bacon and mix half into pureed liver. Spread in a small glass dish and then sprinkle remaining bacon on top.
- Refrigerate until chilled and firm.
Shared on Paleo AIP Recipe Roundtable.