|20 min||20 min||1|
|6 medium slice||Bacon (uncured)|
|1 small||Yellow onion (minced)|
|4 clove(s)||Garlic (minced)|
|454 gm||Beef liver (grass fed)|
|2 tbsp||Rosemary, fresh (minced)|
|2 tbsp||Thyme, fresh (minced)|
|1/2 tsp||Sea Salt|
|1 small||Carrots (sliced)|
|1/4 cucumber(s)||Cucumber (sliced)|
Cook the bacon slices in a cast-iron pot until crispy. Set aside to cool, reserving the grease in the pan to cook the liver.
Add the onion and cook for 2 minutes on medium-high. Add the garlic and cook for a minute. Add the liver, sprinkling with the herbs. Cook for 3-5 minutes per side, until no longer pink in the center.
Turn off heat, and place contents into a blender or food processor with the coconut oil and sea salt. Process until it forms a thick paste, adding more coconut oil if too thick.
Cut the cooled bacon strips into little bits and mix with the pâté in a small bowl. Garnish with some fresh herbs and serve on carrot or cucumber slices.