Cousin Ina's Chopped Liver

 

She got the recipe from her mom, so she calls it chopped liver, not pate.  Ina makes this in a chicken version every year at Thanksgiving, and I love it.  I had no idea it was so simple!  Those following a Nourishing Traditions diet will especially relish it...

1lb Garden of Eden Farms grassfed lamb liver, thawed if purchased frozen

1 medium onion, chopped

2 boiled eggs (from pastured, vegetarian fed hens for more DHA and EPA!)

4-6 oz butter, organic if you can get it OR Garden of Eden Farms lamb fat

Saute the onion in the butter on medium low.  Rinse liver and pat dry; add to pan when onion has just started to soften and turn golden. Salt and pepper liver before and after turning for the first time. Continue to cook slowly (patience!), adding more butter if needed, until liver looks and smells right, slightly browned on both sides and just cooked throughout.  If you overcook the liver it will get hard and the pate will have little tiny gritty bits in it.  Let cool slightly, puree in food processor until fairly smooth.  Refrigerate 24 hours before serving for the flavor to "strike through" as my grandmother always said.