Liver Pâté with Rosemary and Thyme

 6 pieces of uncured bacon

1 small onion, minced

4 cloves garlic, minced

1 lb grass-fed lamb or beef liver

2 Tbsp fresh rosemary, minced

2 TBS fresh thyme, minced

½ cup coconut oil, melted

½ tsp sea salt

Slices of carrot or cucumber

Cook the bacon slices in a cast-iron pan until crispy. Set aside to cool, reserving the fat in the pan to cook the remaining ingredients. Add the onions and cook for 2 minutes. When the onions begin to brown, add the garlic and cook for another minute or two. Place the liver on top of the onions and garlic and sprinkle with the herbs. Cook for 3-5 minutes per side, or until the center is no longer pink.

Turn off the heat, and spoon the contents of the pan into a blender or a food processor with the bacon, coconut oil and salt. Process until it forms a smooth paste, adding more coconut oil if too thick. 

Transfer the pâté to a small bowl. Garnish with fresh herbs, if desired, and serve on carrot or cucumber slices.