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Beef Liver Pâté with Bacon and Rosemary

  • 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