Simple Delicious Liver Paté

One of the most nutritious snacks in the world. This version of liver paté gives the sacred liver a tint of both sweet and savoury, sure to satisfy your tastebuds and your cells all at the same time.

Ingredients

1 cup butter, grass fed lard, bacon fat or tallow

2 medium onions

3 garlic cloves

1/2 apple

16 oz (1 lb) liver (beef, lamb, chicken, or pork)

1 tsp unrefined Himalayan salt

1 tsp allspice, freshly ground

1/4 tsp pepper

2 tsp whipping cream or thick raw cream

2 oz Brandy

Instructions

1. Prepare the liver: Rinse, clean and remove any membrane (white filmy layer), slice or chop into 1 inch chunks.

2. Roughly chop onion and apple. Cook on low heat in butter (or other fat) until almost caramelized, about 15-20 minutes in a large skillet.

3. Add liver to skillet and cook on low to medium heat in the remaining fat (add more butter if necessary), until no longer bloody (do not overcook).

4. Add Brandy and chopped garlic to skillet and let it simmer into the mixture to melt the flavours together for about 5 minutes.

5. Turn off the heat and let the liver mixture cool for a few minutes, then add it to food processor.

6. Add salt, allspice, pepper, cream and extra butter.

7. Blend until smooth.

8. Line a container with plastic wrap and smooth the pate into the container so that when it chills, you can turn the container over and peel away the plastic wrap, making the pate slice-able.

9. Alternatively, just put the pate in a bowl or any container and scoop it out as needed.

10. Eat fresh or chill to harden and further meld flavours. It even freezes well.

11. Enjoy with crackers, toasted sourdough bread or sliced veggies!