liver pate

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Trim the livers to remove any excess connective tissue. Slice into strips.

Step 2

2. Melt tallow in a skillet over medium heat. Add diced onion and garlic.

Step 3

3. Once fragrant, add in the liver. Sear each side until golden brown.

Step 4

4. Deglaze the pan with a splash of bone broth. This will also help it purée smoother.

Step 5

5. Add rosemary and salt in the last minutes of cooking.

Step 6

6. Remove from heat and allow to cool. Use an immersion blender or add to a food processor or blender with butter. Purée until smooth. (Cover with hand as in the picture. Trust. Hahahah)

Step 7

7. Pour into glass ramekins and let it chill to set. Melt additional butter on top for a nice shell to seal/preserve it well in the fridge.

Step 8

8. Serve on homemade sourdough, on crackers, on eggs, on cheese, on tomatoes, on cucumbers, on peppers, on meats, on sardines... on just a spoon... the combinations are endless.