Bacon Beef Liver Pate with Rosemary and Thyme

9 40 1294
Ingredients Minutes Calories
Prep Cook Servings
20 min 20 min 1
Bacon Beef Liver Pate with Rosemary and Thyme
Health Rating


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.

Nutrition Facts

Per Portion

Calories 1294
Calories from fat 705
Calories from saturated fat 236
Total Fat 78 g
Saturated Fat 26.2 g
Trans Fat 0
Polyunsaturated Fat 8.8 g
Monounsaturated Fat 29.5 g
Cholesterol 1340 mg
Sodium 2674 mg
Potassium 2147 mg
Total Carbohydrate 37 g
Dietary Fiber 4.0 g
Sugars 5.9 g
Protein 111 g

Dietary servings

Per Portion

Meat 7.6
Vegetables 2.5

Energy sources