BACON-BEEF LIVER PÂTÉ WITH ROSEMARY AND THYME
Liver is one of the most nutrient dense foods available to us. It contains a large amount of high-quality protein, an easily absorbed form of iron, all of the B vitamins (including B12 and folic acid in significant amounts), balanced quantities of vitamin A, many trace elements and minerals including copper, zinc, chromium, phosphorous and selenium, essential fatty acid, and the powerful antioxidant CoQ10.
- 6 slices uncured bacon
- 1 small onion, minced
- 4 cloves garlic, minced
- 1 pound grass-fed beef liver
- 1-2 cups of whole milk (raw if possible)
- 2 tablespoons fresh rosemary, minced
- 2 tablespoons fresh thyme, minced
- ½ cup grass-fed butter, melted
- ½ teaspoon Himalayan sea salt
- Slices of fresh assorted vegetables - carrot, cucumber, bell peppers and/or sprouted whole grain bread or other gluten free homemade breads or crackers.
* Source local, organic, and pasture-raised ingredients as much as possible. Check out Bluewater Creek Farms
- Soak liver in milk for at least 2 hours (or longer- I did overnight)
- Cook the bacon slices in a cast-iron pan until lightly crisp. Set aside to cool, reserving the grease in the pan to cook the onion, garlic and liver.
- Add the onion and cook for 2 minutes on medium-high. Add the garlic and cook for a minute. Add the liver, sprinkling with the herbs. Cook for 3-5 minutes per side, until no longer pink in the center.
- Remove from heat, and place contents into a blender or food processor with the butter and salt. Process until it forms a thick paste, adding more butter if too thick.
- Cut the cooled bacon strips into little bits and mix with the pâté in a small bowl. Garnish with some fresh herbs and serve on vegetable slices or bread.
*Modified from Autoimmune Wellness