Monday, October 10, 2011


3/4 lb beef liver, cubed
1 cup buttermilk
2 slices bacon, cut horizontally into 1/2 inch strips
2 tablespoons butter
1 shallot, minced (about 1/4 cup)
2 garlic cloves, minced
6 tablespoons butter, at room temperature
sea salt & pepper

In a medium mixing bowl, combine the liver with the buttermilk, cover and refrigerate overnight (12-24 hours). Take the liver out of the buttermilk and lightly pat dry.

Put the bacon in a 12-inch frying pan over medium heat, and cook, stirring occasionally until the bacon is crispy and the fat has been rendered. Using a slotted spoon, scoop out the bacon and set aside, leaving as much of the rendered fat as possible.

Add the 2 Tbsp. of butter to the bacon fat, increasing the heat to medium-high. Once the butter is melted and sizzling, add the shallots and garlic, sautéing until soft and fragrant, about 2 minutes. Add the liver, lightly salt them and cook until browned on the outside and still slightly pink on the inside, about 3-5 minutes, depending on the thickness (check by cutting one of the pieces open). Take off the heat, stir in the bacon and let the mixture cool to room temperature.

Once the liver is cool, put into a food processor, scraping in all the tasty bits off the bottom of the pan. Process until almost completely smooth.

In a medium mixing bowl, cream the 6 Tbsp. of butter and add the liver, mixing vigorously until thoroughly combined; season to taste with salt and pepper. Spoon the pâté into a small serving bowl. Store in the refrigerator until about 30 minutes before serving, bringing it out to allow to soften slightly.

bacon recipe courtesy of: Jennifer, of How to Peel and Onion, in a guest post on Kelly the Kitchen Kop, February 25, 2011

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