I did a slightly different take on this, but you inspired me, so thank you!
Originally Posted by Sweet Leilani
8 oz lamb liver
1/3 cup goat milk
1 Tblsp butter
1 Tblsp coconut oil
2 oz onion
coconut aminos to taste (because just about everything tastes better with coconut aminos)
I sauteed the onion in the coconut oil. The lamb liver had already been sauteed in some fat I can no longer remember (leftovers in the freezer). Everything into the pool/food processor. Process 'til smooth. Chill in fridge until ready.
It might not be as creamy as some folks like, but I like liver, and so have no need to mask its flavor or texture with lots of fat. Still, the butter in it certainly added a nice touch. Yum.
"Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine