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Rabbit Liver Pate



  • Serves 8
  • Cooks in 60 mins (15m prep + 45m cook)
  • Difficulty: medium
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

How to make rabbit liver pate

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a large skillet, melt the butter over medium heat. Add the shallot and garlic and cook until softened, about 5 minutes.
  2. 2.Add the rabbit liver and cook until browned on all sides, about 5 minutes.
  3. 3.Add the thyme, rosemary, and cognac and cook until the liquid has evaporated, about 2 minutes.
  4. 4.Remove from heat and let cool for 5 minutes.
  5. 5.Transfer the mixture to a food processor and pulse until smooth.
  6. 6.Add the heavy cream and pulse until incorporated.
  7. 7.Transfer the pate to a serving dish and chill for at least 2 hours before serving.

lightbulb_outline Tips

  • chevron_rightMake sure to clean the rabbit liver thoroughly before cooking.
  • chevron_rightFor a smoother pate, strain the mixture through a fine-mesh sieve before adding the heavy cream.