Ingredients
- 1/2 cup grass fed butter, ghee or other fat (150g)
- 2 medium onions (200g)
- 3 garlic cloves
- 14oz grass fed beef liver (400g)
- 3t allspice
- 1.5t paprika
- 1.5t sea salt
- 1/2t pepper
- 1/4t nutmeg
- 1T heavy cream (sub nut milk or water for dairy free)
Instructions
- Chop onion and garlic roughly
- Melt half the butter in a large skillet and cook onion on low heat until carmelized (about 20 minutes); add garlic and cook one minute more
- Slice the liver, removing the membrane (the milky white layer) and cook over medium heat in the remaining butter until there are no traces of blood
- Add onions, liver, and remaining ingredients to food processor or blender and process until smooth
- Serve immediately or store in refrigerator for several days
- To freeze: Line a cake pan with parchment paper or plastic wrap and spread pate into pan, refrigerate until firm, then cut into squares and freeze
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