Wild Rabbit Liver Pâté
Wild Rabbit Liver Pâté
Wild Rabbit Liver Pate is rich, smooth and incredibly luxurious. The liver is sweeter than chicken, duck or goose liver and more delicate in flavour, and it's the only part of the animal I like to cook right away. - I don't like to leave it to long, as it can be a bit strong.
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- 4 rabbit livers - remove the bile duct - remove any sinew/ fatty tissue
- 250gms butter
- 2 shallots or 1 small onion peeled and finely chopped
- 2 cloves garlic, peeled and finely chopped
- 1/4 cup brandy or red wine
- For the jelly
- 1/2 tsp Gelatin
- Blackberry nip or port.
- ***Optional- Some people like to cover livers with milk and soak for 2 hours a common technique that supposedly helps to remove impurities, softens flavour and tenderises the liver.
- Dice shallots or 1 small onion and garlic- set aside
- Put 250gms of butter in the pan, once heated (not boiling) just gently bubbling
- Add liver - remembering to take the bile duct out!
- Gently sear- DO NOT COOK THROUGH for about 1-2 minutes
- Take the livers out and set aside
- To the remaining butter add the chopped Garlic and shallots, on medium until transparent.
- Add the livers back in with the butter mix
- Pour in brandy or red wine (red wine gives a stronger earthier flavor)
- Cook gently for another 2-3 min again do not overcook the liver, think medium rare -Overcooked livers taste more livery and get a dry, grainy texture.
- Add more more butter if needed as you do not want the mix to dry out.
- Set aside to cool.
- Place in blender and blend till smooth and pour into containers. Place them into the fridge till the jelly is ready.
- Raspberry nip or Port Jelly Top
- Heat 1/2 a cup of Raspberry nip, or port in saucepan, but do not boil.
- Add 1/2 tsp Gelatin until dissolved.
- Remove from heat and let cool to room temperature and is still liquid.
- Add to tops of Pate, garnish with thyme or oregano.
- Look for healthy livers only- they should be red and clear from white spotting
- Optional- Some people like to cover livers with milk and soak for 2 hours a common technique that supposedly helps to remove impurities, softens flavour, and tenderises the liver.
- VERY IMPORTANT! Use healthy livers!!!
The Honest Hunter http://www.thehonesthunter.com/