Best Liver Pate Ever

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I never thought I could consume liver in anything but dessicated form, encapsulated. Then I became a regular at the Weston A. Price Foundation conferences and at least ate liver during the meals where the gourmet chefs were preparing it for all the attendees. After 8 years of reading over and over again about the nutrient density of this superfood, liver, I figured I better come up with a palatable way to consume it that was easy to make. I think I’ve done it. In fact, my dear friend Allison says it’s the best she’s ever had. So I figured I better share the recipe with others who want to add it to their diet.

Ingredients

• 8 oz chicken livers (deveined)
• 5 medium cloves garlic (or use as much as you like)
• 1/3 cup bacon grease (can sub coconut oil or butter, but the taste will be different)
• 5 slices pastured bacon
• 1 large red onion, chopped
• 2-3 sprigs fresh parsley
• 2 sprigs fresh basil (or about 8 leaves)
• 1/4 cup organic Riesling (or whatever wine you have on hand), or broth
• 1/8 tsp unrefined sea salt

Instructions

1. Crush the garlic cloves and set aside to activate the good stuff in it.
2. Cook up the bacon, set aside and break/cut it into 1-2 inch pieces when it cools.
3. Add the onion and bacon grease, and cook on low, covered for about 10 minutes, stirring occasionally.
4. Add the livers and garlic, and cook about 10 minutes more. You may need to bump the heat up a tad. Then add the wine or broth, greens and salt, cover and put on the lowest heat possible for about 5 minutes.
5. Pour everything in the pan into a powerful blender or food processor. Add the bacon and whip it up until it’s smooth.
6. Eat it plain, spread it on sourdough toast, dip it in carrots and veggies, mix a tablespoon into your soup or casserole, or add a tablespoon or two to your broth and drink it down.
7. Consume within 4 days of making it. Store in a covered glass container. You can pour melted butter over it for storage purposes, but folks like myself who are casein-sensitive should avoid that practice.

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