A delicious pâté recipe that uses fresh liver, spices, herbs, and butter for a creamy and velvety pâté that can be served on homemade crackers or vegetables.
In a medium size skillet, melt 3 tablespoons of the butter.
Add the finely minced onion and garlic and cook on medium until translucent- 3-4 minutes.
Meanwhile, trim the connective tissue off of the livers.
Add the livers to the pan and sprinkle with salt, pepper, and thyme, and add the bay leaf if using.
Brown livers for 6-10 minutes until cooked on the outside and barely pink on the inside.
Add the brandy or scotch and cook until it thickens, 2-3 minutes.
Remove the skillet from the heat and let it cool for about 5 minutes.
Discard bay leaf.
Put the livers in a food processor or blender and puree until smooth.
While blending/pureeing, add the remaining butter and cream if using.
Add more salt and pepper to taste, if desired.
Once mixture is completely smooth, remove it from blender and put in ramekins or a glass container and cover tightly.
Put in the refrigerator for at least 5-6 hours or overnight (preferred) to harden and let the flavors meld.
Serve with homemade grain free crackers or vegetables.
Enjoy!
Notes
You can soak the livers in milk or coconut milk for a few hours (up to overnight) and rinse before making this recipe for a more mild flavor if desired.I like to make vegetable chips by cooking turnips and beets in coconut oil and serve on that.