Beef Liver Pâté with Red Wine and Herbs

Ingredients:

1 lb Grass-Fed Beef Liver, cut into pieces

2 T Butter

1 Lemon

6 oz Butter, room temperature (plus more if needed)

1 Small Red Onion, chopped

1/2 C Red Wine (something you like to drink)

2 Garlic Cloves, crushed

1 Sprig Fresh Rosemary, removed from woody stems

1 Sprig Fresh Thyme, removed from woody stems

1 T Lemon Juice

Salt

Black Pepper

Directions:

In a medium-large bowl, cover liver pieces with water and juice of one lemon. Stir with your hands to make sure the lemon juice gets evenly distributed. Cover and refrigerate for 12 hours. 

Drain liquid. 

In a large pot, sauté the lover and onions in the 2 T butter until liver is browned and onions are tender. 

Add wine, garlic, rosemary, thyme and lemon juice. Simmer, uncovered, until most of the liquid has evaporated. 

Allow to cool slightly but while still warm blend in a food processor with remaining butter. Blend until smooth and creamy, adding more butter (1 T at a time) if needed. Salt and pepper to taste. 

Spoon into mason jars and refrigerate at least one day before serving. Freezes well. 

Serve on crackers, toast or celery. 

* Adapted from http://nourishingjoy.com/three-pates-to-satisfy-every-palate/