Description
This pâté might not look pretty, but it makes up for that in nutrient density and delicious taste.
Ingredients
Scale
- 4–6 slices thick cut bacon (preferably from healthy pasture-raised animals)
- 1 small onion, chopped
- 3 cloves garlic, chopped
- 4 ounces mushrooms (any variety) cut into quarters
- 1 pound beef liver
- 1 teaspoon dried thyme
- 1/2 cup bone broth (preferably homemade)
- salt to taste
Instructions
- In a medium skillet over medium-low heat, fry bacon until crips. Remove bacon and set aside, leaving fat in the pan.
- Cook onion, garlic, and mushrooms in the bacon fat until onions are soft and mushrooms have released much of their liquid (about 7-9 minutes).
- Push onion, garlic and mushrooms to the edges of the pan and gently nestle the liver in the center. Cook on one side just until browned (about 2-3 minutes), then flip each piece and and cook briefly (1-2 minutes) on the other side. It should still be slightly pink on the inside if you cut into it.
- Remove from heat and allow to cool slightly, then transfer contents of skillet to a blender. Add the thyme, bone broth, and reserved bacon to the blender and puree until smooth.
- Taste and add salt as desired (you may not need any as the bacon adds plenty of saltiness).
- Pour or spread into a small glass dish and refrigerate until firm.
- Serve with sliced vegetables or your favorite grain free cracker.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: appetizer