One thing I’m doing as a part of healing decades of being malnourished is incorporating more organ meat in my diet. With lots of garlic, rosemary, and bacon fat, this doesn’t even taste like liver. Plus, it tickled me more than a little to make what is basically meat dip 🙂
Further Food Nutritionist Commentary:
By Dianne Rishikof, MS, RDN, LDN
Grass-Fed Beef Liver Pate
1 pound of grass-fed beef liver (cut into thin slices)
1 medium onion
1 cup coconut oil (divided, can use olive oil, bacon fat, lard or duck fat)
2-3 tablespoons minced garlic
1 tablespoon apple cider vinegar (balsamic or red wine vinegar would also taste great with this)
1 1/2 tablespoons fresh rosemary
1 tablespoon fresh thyme
salt and pepper to taste
- Fry liver and onions in 2 tablespoons of the coconut oil, or desired fat), until onions are caramelized and the liver is cooked through.
- Add the garlic, cider vinegar, rosemary, and thyme.
- Cook for a few more minutes until the liquid from the vinegar is reduced.
- Remove from heat and let it cool for 5 minutes.
- Transfer to a food processor with 1/4-1/2 cup of the oil.
- Process until smooth, adding the remaining oil as you go, until moist and creamy.
- Portion into containers for storing*.
*I split mine in half and put one portion in the fridge and one in the freezer to make two-weeks worth of breakfast.
Per Serving: Calories: 209; Total Fat: 19g; Saturated Fat: 8g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 1g; Cholesterol: 109mg; Sodium: 271mg; Potassium: 172mg; Carbohydrate: 3g; Fiber: 0g; Sugar: 0g; Protein: 9g
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