Liver, it’s an amazing superfood and is one I highly recommend to all clients.  I won’t spend time discussing the benefits of liver here, you can message me if you have any questions, but here is a quick and easy way to make paté.  If you hate the taste of liver, try soaking it in lemon juice or milk for a few hours first or simply add small amounts to soups, sauces, taco meat, etc. Liver is low in fat so I recommend cooking it in bacon fat or lard for vitamin D.   Enjoy!

Grass Fed Beef Liver Pate with Bacon and Grain free crackers

Author Becky's Mindful Kitchen


  • 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


  • 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.


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.

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