Beef Liver Pâté with Kaiserfleisch, Rosemary & Thyme

• 5 pieces Kaiserfleisch (or uncured bacon, if unavailable)
• 1 large onion, minced
• 4 cloves garlic, minced
• 400g grass-fed beef liver
• 2 tablespoons fresh rosemary, minced
• 2 tablespoons fresh thyme, minced
• ½ cup bone broth
• ½ teaspoon sea salt
• black pepper

1. In a medium skillet over medium-low heat, cook the kaiserfleisch and onions until soft.
2. Once onions are soft, add garlic, rosemary, thyme and beef livers and cook on one side for 2-3 minutes, then flip and cook for another 1-2 minutes.
3. Add bone broth.
4. Remove from heat and allow to cool slightly, them transfer liver mixture and all accumulated juices to a blender. Puree until smooth.
5. Add salt and pepper to taste.
6. Spread in a glass dish and refrigerate until chilled and firm.
7. To prevent oxidation, top the jar with melted butter, coconut oil or ghee.