Rabbit Liver Pate’

Top 50 Most Delicious Pâté Recipes (Recipe Top 50’s Book 42)


Pâté has several forms, in French cuisine, pâté may be presented as a pie or loaf, when
baked in a terrine, it is known as Pâté Terrine. Pâté is also presented as a paste, making it
a great spreadable or a great dip, delicious on a piece of bread or toast. Pâté can be mixed
with fruit, vegetables, spices, herbs, wine, liqueurs, you name it. Try all 50 recipes and
indulge in the many flavors of pâté.

Easy to follow steps!

Each of the recipes has easy to follow steps allowing anyone to make and enjoy them in no
time at all.

Tried, Tested and SO GOOD!

These recipes have all been tried out by us and we LOVE each and every one of them.
So what are you waiting for?! Get to it and satisfy your pâté cravings!

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By Michael Patrick McCarty

Pate Ingredients

  • 6 rabbit livers
  • 3 tablespoons unsalted butter
  • 3 gloves garlic, finely sliced
  • 1 teaspoon parsley
  • 2 tablespoons fresh basil
  • 1 small onion, diced
  • 4 tablespoons half and half
  • pinch of dried thyme
  • salt
  • pepper
  • 2 tablespoons Sherry

Gently fry the garlic and onion in butter until golden brown. Add the livers and cook for a minute or two on each side, or until heated through. Add remaining ingredients, except half and half, and cook for 2-3 minutes.

Remove from heat and place in a food processor. Blend until smooth. Transfer to mixing bowl. Fold in half and half. Spoon into ramekins and heat in the oven until bubbling.

Melt 2-3 tablespoons of butter and pour over pate.

Refrigerate until firm and serve.

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