Grass-Fed Beef Liver Pate

Health Highlights

Ingredients

454 gm	Beef liver (of grass-fed; (cut into thin slices))
1 medium	Yellow onion (or red onion)
1/2 cup	Ghee ((divided; can use coconut oil; bacon fat; lard; duck fat))
4 clove(s)	Garlic (minced)
2 tbsp	Wine, table, red (alternatively use sherry, red wine vinegar, apple cider vinegar)
1 tbsp	Rosemary, dried
1 tbsp	Fennel seed
1 pinch	Sea Salt (or to taste)

Fry liver and onions in 2 tablespoons of the ghee until onions are caramelized and the liver is cooked through. Add the garlic, wine, rosemary, and fennel. Cook for a few more minutes until the liquid from the wine is reduced. Remove from heat and let it cool for 5 minutes. Transfer to a food processor with remainder of the ghee or oil. Process until smooth, moist and creamy. Portion into containers for storing*. Melt extra ghee to cover pate and refrigerate.

Calories 172

Calories from fat 118

Calories from saturated fat 67

Total Fat 13.2 g

Saturated Fat 7.4 g

Trans Fat 0

Polyunsaturated Fat 0.7 g

Monounsaturated Fat 2.7 g

Cholesterol 159 mg

Sodium 48 mg

Potassium 185 mg

Total Carbohydrate 3.6 g

Dietary Fiber 0.6 g

Sugars 0.5 g

Protein 9.5 g

Meat	0.6
Vegetables	0.1