rabbit Pâté Recipe
A delicious Pâté recipe that uses fresh liver, spices, herbs and butter for a creamy and velvety Pâté that can be served on homemade crackers or vegetables.
Author: Wellness Mama
Recipe type: Condiment
½ pound chicken livers (I'll n be using rabbit liver)
6 Tablespoons grass fed butter (or coconut oil, but the taste will be different)
½ cup finely minced onion or shallots
1 clove of garlic, finely minced
½ teaspoon dried Thyme leaf
½ teaspoon each of salt and pepper.
1 bay leaf (optional)
3 Tablespoons Brandy or Scotch (or Apple Cider Vinegar but taste will be different)
2 tablespoons heavy cream (preferably raw)
Note: You can soak the livers in milk or coconut milk for a few hours (up to overnight) and rinse before making this recipe for a more mild flavor if desired.
Melt 3 tablespoons of the butter in a skillet. Add finely minced onion and garlic and cook on medium until translucent- 3-4 minutes.
Meanwhile, trim the connective tissue off of the livers. Add livers to pan and sprinkle with salt, pepper and thyme and add the bay leaf if using.
Brown livers for 6-10 minutes until cooked on the outside and barely pink on the inside.
Add the Brandy or Scotch and cook until it thickens, 2-3 minutes.
Remove from heat and let cool for about 5 minutes. Discard bay leaf. Put in food processor or blender and puree until smooth. While blending/pureeing, add the additional butter and cream (if using). Add more salt and pepper to taste, if desired.
Once mixture is completely smooth, remove from blender and put in ramekins or a glass container and cover tightly. Put in the fridge for at least 5-6 hours or overnight (preferred) to harden and let flavors meld. Serve with crackers or vegetables.