Liver Pâté

Pâté is rooted in all northern and central European cuisines. Pâté is a mixture of meat and fat to which other savory herbs and spices are added.

Ingredients

• ½ pound liver, chopped (beef, chicken, lamb...)

• ¼ cup butter (½ stick)

• 2 cloves of garlic, minced

• ½ medium onion, minced

• 1 teaspoon unrefined salt

• 1 tablespoon fresh rosemary, chopped

• 2 tablespoons bone broth, or less if not needed

• 1 tablespoon tallow (for cooking)

Directions

1. Trim the livers to remove any excess connective tissue.

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

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

4. Add rosemary in the last minutes of cooking. Splash the skillet with bone broth to get up any and all caramelization. Let the broth cook off.

5. Remove from heat and allow to cool. Use an immersion blender or a food processor or blender with butter, and salt. Purée until smooth.

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

7. Serve on homemade sourdough, on crackers, on eggs, on cheese, on tomatoes, on cucumbers, on peppers, on meats, on sardines, or in the Angeled Eggs The combinations are endless.

Notes

• Butter can be replaced for more tallow or any other animal fat.

• This recipe is best after chilling. Prepare ahead of time to chill overnight before serving.

• Herb of choice can be changed to your liking.