Liver Pate

Liver is one of the most nutrient dense foods, and is extremely supportive to our immune system.
Unfortunately, liver is not well liked by most people in our Westernized communities. Personally, I do not like it on it's own (and I've given it a fair shot!), but have found some great ways to include it in my diet, such as pate, or coupled with other meats in things like meatloaf or casseroles. I've even pureed it, frozen it in a thin layer and then cut it up in 'pill sized' pieces and swallowed whole (honestly, this is your best bet if you just can't stand the taste).
Here is my favourite liver pate recipe! Serve with veggies on sourdough bread or on your favourite gluten-free cracker!

Ingredients:

• ​​6 slices Organic Bacon
  
• 1 Yellow Onion (small, minced)
• 1 clove Garlic (minced)
• 454 grams Beef Liver
• 2 tbsps dried Thyme
• 1 tsp Sage
• 1 tsp Rosemary
• 1/2 Nutmeg
• 1/2 cup Butter + more if freezing (softened or melted)
• 1/2 tsp Sea Salt & black pepper

Directions:

1. In a cast iron pan, cook the bacon slices until crispy. Set aside the bacon and reserve the grease.
2. Add the onion, garlic, and liver to the pan. Cook over medium heat until the liver is cooked through, about 5 minutes per side.
3. Remove from heat and transfer to a blender or food processor along with the bacon. Add the softened butter, salt, pepper and spices and blend until a smooth paste forms. Transfer to jars (I recommend 125ml mason jars). Enjoy!

*Note: Use within a week if stored in the fridge, or freeze in small jars or containers. If you wish to freeze it, add a thin (or thick if you prefer!) layer of melted butter to the top of your pate once it is in the jar or container.