Saturday, October 18, 2014

Rabbit Liver Pate from France

Rabbit liver pate is rich, smooth and extremely luxurious.  It's not easily available, but if you see it buy it.  It doesn't have the conventional liver taste.  The flavour is quite delicate and much sweeter than chicken, goose or duck liver.  If you can't find rabbit liver then you can substitute it with chicken, duck or goose liver.
250g rabbit liver
2 tablespoons butter
1 onion finely sliced
1 garlic clove finely chopped
3 tablespoons port
1/2 teaspoon salt
1/2 teaspoon black pepper
Melt the butter in a pan.  Saute the onion and garlic.  Sprinkle salt on both sides of the liver.  Add the rabbit liver to the pan and let it sear for a minute on each side.  Remove the liver and set aside.  Add in the port and let it simmer for about 2 minutes.  Remove from heat.  Put the liver and pan contents into a small bowl and use a stick blender to turn it into a smooth paste.  If you are wanting a coarser pate then reduce the amount of pulses of the blender.  Alternatively you can chop it all finely by hand.  Add the pepper and mix it all together.  Serve on toast or with crackers.  Serves 4-6 people.
Cindy Vine is the author of Hush Baby, Not Telling, Defective and C U @ 8.  All her books are available on Amazon in both kindle and paperback formats.  Cindy is currently working on a recipe book.

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