Impress your guests with a new appetizer! Grassfed Liver Pate is amazing and very healthy!

Ingredients:

  • 1 pkg 3T Ranch Liver (typically around 1 lb)
  • 2 tbls avocado oil
  • 1 finely chopped shallot
  • 4 finely chopped garlic cloves
  • 1/4 cup of red cooking wine (Holland)
  • 2 sprigs thyme – just leaves
  • 2 tbls grassfed butter
  • 2-4 tbls heavy cream or milk
  • salt & pepper to taste

Directions:

  • Defrost the liver.
  • Heat up cast iron pan and put in avocado oil.
  • Cut up liver into chunks.
  • Cook liver over medium heat for about 5 minutes, put in shallot, garlic and thyme. Do not season at this time. The salt would make the liver tough.  Cook the liver all the way through.
  • Deglaze the pan with the red wine. Cook for additional couple of minutes.
  • Salt and pepper to taste. (It will need good amount of salt).
  • Put all of it into the food processor along with 2 tbls butter and 2 tbls heavy cream and pulse until smooth. (If your mixture is still too think, pour in additional 2 tbls of heavy cream. Heavy cream works better in this recipe than milk. It will make your pate creamier).
  • I have served the liver pate on homemade crackers with softened blue cheese and couple of thyme leaves for color.