Beef Liver Pate

1 lb beef liver
2 eggs
1 onion, diced
1/4 C red wine
salt and pepper to taste

Boil eggs and liver until eggs are hard boiled and liver is cooked through. Devein liver. In a skillet over medium heat, saute onion in red wine (and a small amount of oil if desired) until dry and well carmelized, about 30 minutes. Combine all ingredients in a blender or food processer and blend until smooth.

Place liver and pesto, in separate bowls, onto a large serving tray. Fill the tray with sliced vegetables and serve. (I used carrots, celery, fennel bulb, sunchokes, and purple cabbage)

By Bruce Sherrod. Posted to the PaleoRecipe Mailing List, Dec. 2000