Beef Liver Pâté with Bacon and Rosemary | Gutsy By Nature
Three pounds of beef liver have been languishing in my freezer since we picked up our quarter cow last fall, taunting me every time they caught my eye. "We are nutritious!" they called out. The words of paleo luminaries like Chris Kresser and Sarah Ballantyne singing the praises of nutrient dense organ meats were in my mind, but so did the vague memory of being served liver as a child and hating every disgusting bite. And so I simply closed the freezer door each time and continued to avoid them.
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