Appetizers Offal Recipes

Beef Liver Pâté with Bacon and Rosemary

Rosemary Bacon Beef Liver Pate

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.

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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:

Bacon Beef Liver Pâté Recipe

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Beef Liver Pâté with Bacon and Rosemary

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Ready Set AIP - Your on ramp to the Autoimmune Protocol lifestyle
  • Author: Jaime Hartman
  • Total Time: 15 mins
  • Yield: 8-10 1x


This is a nutrient dense and delicious beef liver pâté!


  • 46 slices of thick cut slices of bacon
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 pound beef livers
  • 1 teaspoon dried rosemary
  • 1/2 cup bone broth
  • salt to taste


  1. 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.
  2. Add onions and garlic and cook, stirring constantly so they do not burn.
  3. 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.
  4. Remove from heat and allow to cool slightly, them transfer liver mixture and all accumulated juices plus broth to a blender. Puree until smooth.
  5. Add salt and pepper to taste.
  6. Crumble bacon and mix half into pureed liver. Spread in a small glass dish and then sprinkle remaining bacon on top.
  7. Refrigerate until chilled and firm.
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Category: appetizer
  • Cuisine: French


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Rosemary Bacon Beef Liver Pate 2

Shared on Paleo AIP Recipe Roundtable.

Included in the Ultimate GAPS Snacks Roundup.


12 replies on “Beef Liver Pâté with Bacon and Rosemary”

Going to try this as I have some liver sitting in my freezer that also keeps telling me you need to eat me, I used to eat it twice a week but now that the weather is warming up I’ve stopped, and then it popped into my mind to check out liver pate recipes on Pinterest, so far this one looks the easiest. Since I’m not a strict Paleo diet I will add this to my cheese balls, that I’ve been eating with my rice crackers, how much do you recommend eating a day?

I recommend eating as much as you want! I usually make a batch and portion it into small glass jars and then freeze so that I can defrost throughout the next couple weeks.

Hi! I made this for Thanksgiving and it was fantastic. Thank you for the recipe. I was wondering if I could make this in advance by about 3 days and just keep chilled in the refrigerator? Or do you recommend just freezing it and then defrosting on the day? Thank you!

So glad you liked it! I think making it 3 days in advance would be just fine. I’m no food safety expert, but I have kept it that long and had no problems. Freezing and defrosting is also fine, but it does change the texture some.

Thank you for this recipe… we just made this… couldn’t wait for it to chill… myself and my youngest daughter (2.5yrs) had to dive straight in! So delicious!!!

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