Overcome Your Gut + Digestive Issues With Ancestral Nutrition
Bacon Beef Liver (And Heart) Pâté
AuthorKayley O'BrienThis recipe makes about 4 cups. I recommend eating about 1-4 tbsp a day (I personally have 2 tbsp a day). Aim for the higher end if you're larger, don't eat other organs, and/or are aiming to increase your nutrient stores (like in the case of preparing for pregnancy).
Take bacon (and heart if using) out of the fridge and let it come to room temperature (this will help it cook evenly).
Then rinse liver in water, transfer to a small bowl, and cover with milk. Cover bowl, place on the counter, and let soak for 30 minutes.
Meanwhile, cook the bacon. Lay the bacon strips out on a cold pan so they are not crowded or overlapping. Heat pan over medium heat. Cook for about 8 - 12 minutes, flipping occasionally, till golden brown and lightly crisp. Then transfer to a blender. You’re not blending yet, we’ll get to that in a bit.
Meanwhile, cut the butter into chunks, place in a small pot, and melt over medium-high heat. Then pour the melted butter into blender. Again we’re not blending yet.
When the bacon is done cooking, pour off excess bacon grease (I like to save it in a jar and store in the fridge to use for cooking fat later), but leave a little in the pan to cook the garlic. Over medium heat, sauté the garlic, stirring frequently, for about 1-2 minutes till golden brown. Then transfer to a blender.
By this point your liver is likely done soaking. If not wait till it is. Then rinse the liver in water, drain, and cut into 1 cm cubed pieces. If using heart cut that into 1 cm cubed pieces as well.
Heat the same pan you cooked the bacon and garlic in over medium high heat. Once hot, add the liver and heart (if using). Cook for about 6 minutes, stirring occasionally till the inside is still pink when cut into. Be careful not to overcook the liver. Over cooking liver makes it grainy, tough, and taste worse. Once done add to blender along with any juices that seeped out while cooking.
Then add the remaining ingredients (bone broth, salt, thyme, oregano, and milk) to the blender and blend till very smooth. Chunky pâté is not good, so blend well.
Transfer the pâté to a jar or tupperware and store in the fridge. I find mine lasts at least 2 weeks sometimes a bit longer. Serve cold on crackers or sourdough toast, on the side of a meal, or however you like it. I like to eat 2 Tbsps everyday with my lunch.
Ingredients
Directions
Take bacon (and heart if using) out of the fridge and let it come to room temperature (this will help it cook evenly).
Then rinse liver in water, transfer to a small bowl, and cover with milk. Cover bowl, place on the counter, and let soak for 30 minutes.
Meanwhile, cook the bacon. Lay the bacon strips out on a cold pan so they are not crowded or overlapping. Heat pan over medium heat. Cook for about 8 - 12 minutes, flipping occasionally, till golden brown and lightly crisp. Then transfer to a blender. You’re not blending yet, we’ll get to that in a bit.
Meanwhile, cut the butter into chunks, place in a small pot, and melt over medium-high heat. Then pour the melted butter into blender. Again we’re not blending yet.
When the bacon is done cooking, pour off excess bacon grease (I like to save it in a jar and store in the fridge to use for cooking fat later), but leave a little in the pan to cook the garlic. Over medium heat, sauté the garlic, stirring frequently, for about 1-2 minutes till golden brown. Then transfer to a blender.
By this point your liver is likely done soaking. If not wait till it is. Then rinse the liver in water, drain, and cut into 1 cm cubed pieces. If using heart cut that into 1 cm cubed pieces as well.
Heat the same pan you cooked the bacon and garlic in over medium high heat. Once hot, add the liver and heart (if using). Cook for about 6 minutes, stirring occasionally till the inside is still pink when cut into. Be careful not to overcook the liver. Over cooking liver makes it grainy, tough, and taste worse. Once done add to blender along with any juices that seeped out while cooking.
Then add the remaining ingredients (bone broth, salt, thyme, oregano, and milk) to the blender and blend till very smooth. Chunky pâté is not good, so blend well.
Transfer the pâté to a jar or tupperware and store in the fridge. I find mine lasts at least 2 weeks sometimes a bit longer. Serve cold on crackers or sourdough toast, on the side of a meal, or however you like it. I like to eat 2 Tbsps everyday with my lunch.
Notes
About Kayley
Kayley is a certified gut health nutrition coach who helps people to overcome their chronic gut and digestive issues at the root using the principles of ancestral nutrition and holistic health. (Continue Reading Here)
