Beef Liver Pate

Makes 8 to 10 servings

Ingredients

1 pound beef liver slices, trimmed of any veins or membrane
¾ cup butter (1 ½ sticks)
1 cup finely chopped onion
1 large garlic clove, minced (or go wild with more)
1 teaspoon minced fresh thyme or ¼ teaspoon dried
1 teaspoon minced fresh marjoram or ¼ teaspoon dried
1 teaspoon minced fresh sage or ¼ teaspoon dried
¾ teaspoon salt
¼ teaspoon black pepper
1/8 teaspoon ground allspice
2 Tablespoons bourbon (maybe even 3)

Instructions

Cook beef liver in half the butter, until done (not red) and turn into a blender or a container where you will use an immersion blender.
Saute onions in the other half of the butter, until soft.
Add garlic and other spices/salt and saute a bit longer.
Combine the onion mixture and the bourbon with the liver.
Blenderize until smooth.
It is now ready to serve.
But, if it is way too much for today, use the remainder as follows:
• Fill cupcake papers 2/3 full in a cupcake pan and freeze.
• Seal these hockey pucks in a freezer-grade plastic bag for long-term storage.
• Defrost one at a time, as needed.
• Great with crackers, just a few tablespoons at a time.