Herb-Forward Liver Paté

Ingredients

• 1/2 cup plus 2 tbsp butter
• 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 tablespoon Meat Maestro
• 1/4 tsp pepper
• 2 tsp whipping cream (or milk alternative or I've even used water for dairy free)

Instructions

1. Roughly chop onion and cook on low heat in butter until caramelized, about 20 minutes.
2. Slice the liver, removing any membrane (white filmy layer).
3. Chop garlic and add to onion for about five minutes.
4. Using a slotted spoon, remove the onions and garlic to a food processor or high speed blender.
5. Cook the liver on med heat in the remaining fat, until no longer bloody.
6. Let the liver and fat cool for a few minutes, then add to food processor.
7. Add salt, Meat Maestro, pepper and cream (or your milk alternative of choice--even water will work). 
8. Blend until smooth. (This may take a while.)
9. Line a container with plastic wrap and smooth the pate into the container so that when it chills, you can turn the container over and peel away the plastic wrap, making the paté slice-able.
10. Alternatively, as I've done here, just put the paté in a bowl or any vessel and scoop it out as needed.
11. Eat fresh or chill to harden and further meld flavours.