Rabbit Liver Pate

local_grocery_store Ingredients

• 1 pound rabbit liver, trimmed and cleaned
• 1 cup butter, unsalted
• 1 shallot, minced
• 2 cloves garlic, minced
• 1 tablespoon thyme, fresh, chopped
• 1 tablespoon rosemary, fresh, chopped
• 2 tablespoons cognac
• 1/2 cup heavy cream

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.