Bacon & Apple Beef Liver Pâté

Ingredients

7 slices of bacon
1 medium sized white onion, chopped
3 large cloves of garlic, minced
1 small green apple, peeled & chopped
1 pound of beef liver, cut into 1 inch chunks
2 sprigs of fresh rosemary, chopped
6 sprigs of fresh thyme, pulled from the stem
1 tsp [aflink u="http://amzn.to/1eZdFmS"]salt[/aflink]
1 Tbs[aflink u="http://amzn.to/1T8erxq"] apple cider vinegar[/aflink]
1/2 cup of [aflink u="http://amzn.to/1eZdKaa"]coconut oil[/aflink], in it's solid state

Heat up a large cast iron skillet over high heat. Cook your bacon slices until they are crispy on both sides. You will know it's ready to flip when small white bubbles form on top of the bacon. Once it's done, place it on a paper towel lined plate and set aside.
Saute your onion and your garlic in the bacon fat until the onion is translucent and the garlic is fragrant. Once this happens, add in the green apple and allow it to saute with the onions and the garlic until it becomes soft.
After you've cooked down your onions, garlic and apple, add in the chunks of beef liver to the pan along with the herbs and apple cider vinegar. Cook together until the beef liver is cooked through. It should be brown all the way through, and no longer pink.
Once the liver is cooked, add the entire contents of the pan into a food processor along with your salt. Pulse together, adding a couple tablespoons of solid coconut oil at a time, until you've used up the entire half cup. Process in the food processor until it is totally smooth. It should be creamy in consistency.
Scoop the pâté out of the food processor and into a mixing bowl. Chop up your cooked up bacon very finely and fold it into the pâté, so there are pieces throughout.
At this point, your pâté is ready to eat. Store it in the fridge for up to a week, or if you can't go through it all in that amount of time, freeze some for later. I like to freeze it in silicone cupcake liners so that I can defrost small portions at a time to enjoy.

by Gina Marie