We love to eat this as a snack while pretending to be fancy, or during cold winter adventures.
1/2 lb beef liver, membrane removed
4 slices of bacon
1/4 cup butter
1 small onion, roughly chopped
4 garlic cloves, smashed
2 teaspoons fresh rosemary, chopped
1/2 teaspoon freshly ground allspice
1/4 teaspoon freshly ground nutmeg
1-2 tablespoons red miso paste (see note)
Salt to taste
Heat a large skillet over medium heat. Cook bacon on each side until slightly crispy. Remove bacon from frying pan, and set aside to cool. Leave the bacon fat in the skillet, and reduce to low.
Add butter and onions to the skillet. Stir frequently, until the onions are caramelized (about 20 minutes). Add garlic and rosemary. Continue to sauté until the garlic is soft (about 2 minutes). Using a slotted spoon, transfer the onions, garlic and rosemary to your food processor or high powered blender.
With remaining fat left in the skillet, increase heat to medium-high. Add the liver, and cook through, careful not to overcook. Transfer the liver and remaining fat into the food processor or blender. Add the bacon, allspice, nutmeg, red miso, and salt as well. Process/blend on high until smooth.
Serve immediately, or transfer to an airtight container and store in the fridge.
Miso can vary in flavour intensity and salt, I’d suggest starting with 1 tablespoon, adding more to taste.
Keywords: pate, charcuterie, liver, bacon, onion, rosemary, miso, red miso, nutmeg, allspice, butter, garlic, snacks, healthy