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There are 3 keys to this recipe:

Fat, and lots of it: ghee, due to its sweetness, butter., coconut oil or lard.

Onion, and lots of it. Slowly caramelizing the onions in the fat brings out the sweetness, which helps mellow out the liver taste.

And allspice magically cancels out the liver taste.

Also see Paleo & Keto Chicken Liver Pâté, a favorite of mine, and Julie Bagel's Liver Mousse Pate’
Ingredients
  • ½ cup plus 2 tbsp (150 g) ghee, butter, or other fat
  • 1 very large or 2 med (200 g) onion
  • 2 garlic cloves
  • 14 oz (400 g) liver (beef, lamb, chicken, or otherwise)
  • 1 tsp salt
  • 1 ½ tsp allspice, freshly ground (see above)
  • ¼ tsp pepper
  • 2 tsp whipping cream (or milk alternative or I've even used water for dairy free)
Steps
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