Caramelized Onion and Bacon Liver Pâté
Prep time: 
Cook time: 
Total time: 
Serves: makes 6-8 servings
 
gluten-free, paleo, egg-free, nut-free, whole30, keto, dairy-free option, AIP by not using dairy and leaving out mustard seed
Ingredients
  • 2 tablespoons unsalted pasture-raised butter, ghee or olive oil
  • 1 large onion, thinly sliced*
  • 1 teaspoon whole grain mustard seeds
  • 6 pieces of quality pasture-raised bacon
  • 1 lb pasture-raised beef, lamb, bison or chicken liver
  • 4 cloves garlic, minced
  • 2 teaspoon fresh thyme, leaves only
  • 1 tablespoon apple cider vinegar*
  • ¼ cup coconut oil
  • ¼ cup unsalted grass-fed butter or ghee (or additional coconut oil)
  • Sea salt and black pepper, to taste
Instructions
  1. Caramelize the onions, Over medium-heat, melt 2 tablespoons of butter, ghee or oil, in a heavy-bottomed skillet. Add the onions. Reduce the heat, cover the pan and leave to sweat for about 5 minutes. Remove the lid, turn up the heat and stir in the mustard seeds. Continue cooking, stirring every few minutes, until the onions have softened, become rich, caramelized and brown in color. Set aside to cool.
  2. In the same pan, cook the bacon until browned and lightly crisp, but not too crispy. Cut into smaller pieces and set aside.
  3. Using a sharp knife, remove any connective tissue (the white stuff) on the liver and cut into 1-inch pieces.
  4. In the bacon grease, adding more cooking oil as needed, cook the liver pieces, Be sure to brown all the way through, there should be no trace of redness in the meat and being sure not to let them get crispy or too browned. Usually takes a total of about 5-7 minutes, max. DO NOT OVERCOOK THE LIVERS or you will have grainy pâté.
  5. Add the minced garlic and fresh thyme just at the end. Using a slotted spoon at the liver and garlic mixture to a food processor.
  6. To the food processor also add the caramelized onions (leaving some for serving if you'd like), the cooked bacon (saving a few pieces for serving on top, if you’d like) and the apple cider vinegar. With the food processor on, add the butter and coconut oil, about 2 tablespoons at a time, until fully incorporated.
  7. Season with salt and pepper and process until completely smooth, no lumps, stopping to scrap down the sides, as needed.
  8. At this point, you can eat right away, if you'd like but it's traditionally server chilled. To chill place into ramekin(s), Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm. Serve chilled topped with additional caramelized onions (or onion jam) and crumbled, crispy bacon. Serve with your favorite grain-free crackers and veggies. I love cucumber slices, baby bell peppers, carrots and celery.
  9. Store for up to 1 week in the fridge. This pâté also freezes quite well,
Notes
If you happen to have some homemade caramelized onion jam, you can use this in place of the caramelized onions.

In place of the apple cider vinegar, try red wine, balsamic vinegar, red wine vinegar, you might even try bourbon or cognac, I heard that's a thing people do, though you would want to add any wine or spirits to the liver, while cooking, to let the alcohol cook off.

Some recipes call for pushing the pâté through a fine mesh strainer to get the ultimate in smooth texture, if this is important to you, go for it!
Recipe by Tasty Yummies at https://tasty-yummies.com/caramelized-onion-and-bacon-liver-pate/