Grass Fed Beef Liver Pate with Bacon and Grain free crackers

Author Becky's Mindful Kitchen

Ingredients

1- 1 1/2 lbs grass fed beef liver or calves liver soak in milk or lemon juice for a few hours for a milder taste
1/2 lb of bacon I used 8 slices
1 shallot
4 cloves garlic
herb mix of rosemary fennel, thyme, white pepper and unrefined sea salt

Instructions

In a cast iron skillet, cook the bacon. Remove the bacon but reserve the fat. Cook the shallot, garlic for a few minutes before adding the liver. Cook until firm and add the herbs and season to taste. Transfer everything (not bacon) including the residual fat to a food processor and blend. Adjust seasoning as you blend.
Chill in the fridge and serve on top of cucumbers, crackers or bread with goat cheese, chopped bacon on top.
I serve this with a buckwheat and almond flour herb cracker.

Notes

If you hate the taste of liver- you just may not like pate. Simply put, this dish isn't for everyone, BUT it is incredibly healthy and a great way to eat liver during the week.