This Bacon and Beef Liver Pâté makes for a savory appetizer loaded with vitamins and minerals, that’s actually good for you!
This bacon and beef liver pâté is honestly one of the best things you’ll ever make, you’re just gonna have to trust me on this one because I know it looks like a pile of…you know what 😉
I remember the first time I cautiously tried pâté, it was served on a charcuterie board at one of my favorite local wine shops.
Admittedly it was good, not great. I would’ve been okay never having it again, and the only reason I tried it was because the charcuterie board wasn’t cheap and I wanted to get my money’s worth.
But then last year Tyler killed his first buck and made us a version of this pâté using the liver.
And oh….my…gosh. I was hooked. Served on some savory crackers as an appetizer? Divine.
It got even better when I learned about the IMMENSE nutritional benefits wrapped up in this unsuspecting ingredient: liver.
Liver is often referred to as “nature’s multivitamin” — it’s an extremely rich source of vitamin A (retinol), B vitamins, copper, zinc, selenium, and choline while also providing a good amount of protein.
These are some of the most important vitamins and minerals your body needs to thrive…they’re crucial for a vibrant metabolism, healthy thyroid, happy hormones, and literally every cell and process in your body — I mean, HOW is food SO COOL??
Nutrient Breakdown
- Vitamin A: plays a vital role in immune function and skin health, helps regulate iron status, activates receptors for vitamin D, supports optimal thyroid function.
- B vitamins: crucial for energy metabolism, formation of red blood cells and DNA
- Copper: helps to regulate iron status, maintain blood sugar balance, support antioxidant defense against free radicals, thyroid function, immune system function, helps regulate vitamin D status
- Zinc: supports immune system function, wound healing, healthy thyroid function, insulin production and glucose control, DNA damage repair
- Selenium: supports the thyroid and the production of thyroid hormones, detox of heavy metals
- Choline: important for liver function and brain health
I know it’s often “easier” to just pop a supplement or pill and think you’re covering your bases, but there is so much goodness and nourishment in incorporating whole food sources of these nutrients, as the vitamins and minerals all work in synergy, or together.
…Thankfully, this bacon and beef liver pâté is an easy + tasty way to do just that! Smear it on crackers or crostini, or serve as a dip on a charcuterie board spread.
Just try it out….trust me! Don’t like it the first go round? Give it another shot…and another…and another — just like you do when you’re introducing new foods to your little babies!
How to Make Bacon and Beef Liver Pâté
It’s not as challenging as you might think!
Start off by cooking the bacon in a large pan until crispy. Remove cooked bacon from the pan but leave the grease, then add in garlic and onion and saute. Add in liver and seasonings, then cook for 4-5 minutes per side or until no longer pink on the inside.
Transfer onion, garlic, and liver to a food processor with coconut oil (doesn’t need to be melted, it will melt), bacon, and salt. Blend until mixture reaches a smooth consistency.
Pour pâté into a bowl. Chop up remaining bacon and sprinkle on top as a garnish.
Enjoy!
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Varies
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- 4 pieces pastured bacon
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 lb grass-fed beef liver
- 1 tbsp dried rosemary
- 1/2 tbsp Dried thyme
- 1/4 cup coconut oil
- 1/2 tsp sea salt
Ingredients
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- Cook bacon in a large pan over medium heat until crispy. Remove from pan and set aside to cool.
- Leave some of the bacon grease in the pan, then add in the onion and garlic and sauce for 1-2 minutes.
- Add in the liver and seasonings, then cook for 5 minutes per side or until no longer pink in the center.
- Add cooked liver to a high speed food processor with coconut oil, salt, and 3 slices of bacon. Process until mixture reaches a smooth consistency, adding more coconut oil as needed.
- Transfer pâté to a bowl. Chop up remaining bacon and use as garnish. Serve with crackers or smeared on crostini.
To remove some of the metallic taste that liver can sometimes have, you can soak it in a brine. Fill a large mixing bowl with water and 1 cup salt, then add in raw liver and allow to soak for 1-2 hours before using.