Wash the liver and cut into small pieces

Add the ghee/sour cream into a frying pan and add the liver into the pan. Fry the liver on low heat, stirring continuously. Ensure: the liver remains a light pink on the inside without any blood oozing. Add the salt & pepper a stir for a minute. Keep heat on low

Take off the stove and allow to cool

After cooling, add the liver into a food processor. Add the garlic into the processor along with the liver. Add ghee/sour cream to the mix and blend the mixture into a paste. Check for salt and pepper balance to your taste

Remove the paste/paté from the processor and put into a wide mouth glass jar or a glass dish with a lid and put into the refrigerator to set

Once set, add (spread or add melted) ghee or butter to cover the top of the paté and keep it from drying. Instead of the ghee or butter, you can also add gelatinous meat stock to keep from drying in the fridge

Cut into pieces and have as a side dish with veggies/ferments. It is also a super-food, anytime snack

Consume within a week. If frozen it can stay long. Once defrosted, consume within a week