Bacon Beef Liver Pate with Rosemary and Thyme

9 40 1194
Ingredients Minutes Calories
Prep Cook Servings
20 min 20 min 1
Bacon Beef Liver Pate with Rosemary and Thyme
Health Highlights


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 1194
Calories from fat 608
Calories from saturated fat 206
Total Fat 68 g
Saturated Fat 22.9 g
Trans Fat 0.2 g
Polyunsaturated Fat 10.1 g
Monounsaturated Fat 23.9 g
Cholesterol 1337 mg
Sodium 2568 mg
Potassium 2135 mg
Total Carbohydrate 35 g
Dietary Fiber 4.4 g
Sugars 6.3 g
Protein 114 g

Dietary servings

Per Portion

Meat 7.6
Vegetables 2.5

Energy sources


Meal Type(s)