Rabbit Liver Pate’

  • 6 rabbit livers
  • 3 tablespoons unsalted butter
  • 3 gloves garlic, finely sliced
  • 1 teaspoon parsely
  • 2 tablespoons fresh basil
  • 1 small onion, diced
  • 4 tablespoons half and half
  • pinch of dried thyme
  • salt
  • pepper
  • 2 tablespoons Fino 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 a ramekin and cool for a few minutes. Melt 2-3 tablespoons of butter and pour over pate.

Refrigerate until firm.

 

 

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A Journal of Honest Food, Freedom, and The Natural World