Serves 8-10 humans
Ingredients
3 tablespoons grass-fed butter
1 large onion, sliced
3 garlic cloves, minced
coarse ground sea salt, to taste
8oz grass-fed buffalo liver
paprika, to taste
5-6 celery ribs, sliced into thirds
Instructions
Melt a tablespoon of butter in a 10-inch skillet over medium heat. | Add onions and garlic. | Season with sea salt and stir periodically for 10-15 minutes. | With a wooden spoon, spread onion mixture to the outer edges of the pan and add buffalo liver pieces to the center. | Season with sea salt and paprika, add 2 tablespoons of butter and cook for 2-3 minutes. | Flip the liver, season with an additional pinch of sea salt and cook for 5-7 minutes. | Transfer the onion and liver mixture to a food processor and blitz until smooth. | Spread the liver pâté on celery stalks, tomatoes, mushrooms, or paleo crackers and serve. | Enjoy!
