I’ve had more than one request for this recipe. I had pictures, someplace. Not sure where they went to. But here at least is the recipe.

Most of the pate recipes that you see include onions. However, my sweetie is allergic to onions. I replaced the onions with bacon. In addition, most pate recipes call for butter, but I can’t do dairy. I replaced it with coconut oil. That means that this pate is sweeter than the normal pate.

And BTW, it’s delicious. We call it crack for a reason. I eat it with a spoon.

Ingredients:
1 lb Liver
1 lb of bacon
2 Cloves Fresh Garlic
6-7 Fresh Sage Leaves (or 1 Tbsp dried Rubbed Sage)
1 Small Sprig Fresh Rosemary (2 tsp Dried Rosemary)
1 Bay Leaf
1/3 cup Dry Sherry or Cognac (I used Brandy)
1/4 tsp Ground Mace or a heaping 1/4 tsp nutmeg
3-4 Sprigs Fresh Thyme (3/4 tsp Dried Thyme)
1/4 cup Good Cooking Fat (I used coconut, but you could also use bacon fat or unsalted butter)

Wash the liver to lessen the “livery” taste to it.

1. Slice liver into 2” chunks and remove any vessels the butcher might have missed.

2. Line a 7.5″x3.5″ Loaf Pan with parchment paper (this is an optional step that just makes removing the loaf easier later; you could also use a glass or pottery serving dish).

3. Cook bacon until mostly done, then add bay leaf, rosemary, thyme, sage, mace and garlic to the pan. Cook, stirring frequently, until bacon is well cooked.

4. Add your chosen cooking fat and make sure it’s all melted.

5. Add liver to the pan and cook, stirring frequently, until browned on the outside and still pink in the middle (about 3-4 minutes).

6. Add sherry to pan and bring to boil (you can increase heat to high if you want). Boil 2-3 minutes, until you can’t smell alcohol in the steam.

7. Remove from heat. Remove bay leaf, rosemary stem, and thyme stems.

8. Pour hot liver mixture into a blender or food processor. Pulse until smooth.

9. Pour into the prepared loaf pan (or serving dish of choice).

10. Once it’s cool enough to touch, make sure to cover with plastic wrap tightly across the entire surface (plastic wrap should be touching the pâté with no air bubbles) to prevent oxidation (you’ll still get some, which is okay, but doing this helps your pâté stay a nice pink color which tastes better and is better for you).

11. Refrigerate overnight up to a few days before eating.

We generally divide the pate into four pieces, freeze three of them, and eat them one at a time. It takes me about a month to go through two pounds of pate, one quarter at a time.

Questions?