Quick Beef Liver Pâté
Serves 20 at 2 1/2 tablespoons per person. We’ll be serving this at our October, 2019 Commit to Change retreat in Townshend, Vt.
- 2 lbs. 100 percent grass-fed beef or lamb
- 2 slices thick-cut bacon from pastured and organically fed pigs.
- 4 shallots, finely chopped
- 3 teaspoon finely chopped fresh thyme
- ¼ teaspoon salt
- 1/8 teaspoon black pepper
- 1 garlic clove
- ¼ cup heavy cream
- 8 ounces butter or ghee
- 2 tablespoons chopped unsalted dry-roasted pistachios (optional)
Cook bacon in a small skillet over medium heat until crisp; remove bacon from pan, reserving 3 tablespoon drippings in pan. Remove bacon and chop finely. Set aside
Heat ghee or butter in a heavy sauce pan. Add shallots, thyme, salt, pepper and garlic and heat until the shallots are soft. Add the bacon drippings and bacon. Remove pan from heat.
Cook liver: Heat the reserved 3 tablespoons fat and the quickly sear the liver, leaving some pink —do not overcook. Remove from heat.
Place shallot mixture, cream cheese and liver in a food processor and process until smooth. Place in a small bowl. Chill for 2 hours. Serve with pickled onions (onions are great for the prostate!):
- 1 bunch scallions, roots trimmed and whites cut into 2½-inch lengths. (You want 12 pieces.)
- ½ cup water
- ¼ cup rice vinegar—do not use the seasoned kind
- 1 tablespoons honey
- 1 teaspoon salt
Heat water, vinegar, salt and honey in a small pot. As soon as it begins to simmer, add the green onions and remove from the heat. After 5 minutes, remove from the liquid, place on top of the liver and serve.