Rabbit Liver Pate
Rabbit Liver Pate: You can’t beat pate with some crunchy oven toasted bread – or even just crusty fresh bread.
INGREDIENTS For Rabbit Pate:
200g rabbit liver (trimmed and cut into chunks)
2 tablespoons unsalted butter
1 small onion (very finely diced)
1 clove garlic (finely diced)
1/2 teaspoon fresh thyme (very finely chopped)
1 teaspoon parsley (finely chopped)
generous splash fino sherry
salt & pepper
3 tablespoons cream (whipped to peaks)
DIRECTIONS:
Melt the butter in a small pan until bubbling. Add the onion and garlic and fry gently fot 5 minutes until golden brown and soft. Add the liver and cook for 2 minutes before adding the sherry, parsley, thyme salt & pepper stir for 1 minute then remove from the heat and leave for 2 minutes.
Place in a food processor and blend for a few minutes until the pâté is smooth.
Leave to cool for 5 minutes, then gently fold in the whipped cream. Spoon into a ramekin and smooth out. Cover with some plastic wrap or if you’re feeling fancy – melt 2-3 tablespoons unsalted butter in a saucepan and pour over the pâté to form a protective skin.
Leave in the fridge for a few hours to develop in flavor and to firm up.
SERVING:
Rabbit Liver Pate: You can’t beat pate with some crunchy oven toasted bread – or even just crusty fresh bread.
Recipe Found on Cook, Eat, Blog
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