The Best Liver Pâté Recipe with Fresh Elk Liver

How to make the best liver páté recipe. This creamy liver pate is sure to please any palate. Freezer Friendly Recipe. Processing Liver for freezing. Elk Liver Recipe. Big Game Recipe. Don’t like liver? You will LOvE this nourishing liver recipe! Liver is a superfood. Serve on sourdough bread for the ultimate breakfast.

INGREDIENTS
1 pound of big game or grass-fed beef liver (cut into thin slices)
1 medium/large onion
1 cup coconut oil (divided, can use olive oil, bacon fat, lard or duck fat)
2-3 tablespoons minced garlic
1 tablespoon apple cider vinegar (balsamic or red wine vinegar would also taste great with this)
1 1/2 tablespoons fresh rosemary
1 tablespoon fresh thyme
salt and pepper to taste

Fry liver and onions in 2 tablespoons of the coconut oil, or desired fat), until onions are caramelized and the liver is cooked through.
Add the garlic, cider vinegar, rosemary, and thyme and Superfood Turmeric.
Cook for a few more minutes until the liquid from the vinegar is reduced.
Remove from heat and let it cool for 5 minutes.
Transfer to a food processor with 1/4-1/2 cup of the oil.
Process until smooth, adding the remaining oil as you go, until moist and creamy.
Portion into containers for storing*.