rabbit Pâté Recipe

rabbit Pâté Recipe

Prep time
20 mins

Cook time
15 mins

Total time
35 mins

 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

Serves: 6+

Ingredients

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)

Instructions

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.

how to cook rabbit

Rabbit is one of the most lean animals you can eat, its perfect for an Olympic weightlifter!

Back in 2011 i got ran over by avehicle while training for Ironman Arizona. i was unable work for  a while and the family was struggling without my income. I started raising rabbits so my family could eat. I've become pretty good at cooking rabbit after 4 years of raising and eating them.
I got this recipe off the Livestrong.com its the best rabbit recipe i've tried so far.

Rabbit is one of the easiest game animals for novices to work with, because of its compact size. Rabbit is easy to cut up and doesn't require a lot of complicated preparation, and ordinary methods are usually all that's required to cook it. Most chicken recipes can be adapted to use rabbit, though the meat is leaner and usually chewier than chicken. Young fryer rabbits can be fried or grilled, but slow cooking in a crock pot will make any rabbit tender and tasty.

Heat a heavy skillet over moderately high heat. While the skillet is warming up, dredge the rabbit pieces in flour seasoned with salt and pepper.

Pour 1 tablespoon of oil or butter into the hot skillet. Add the rabbit pieces and brown on all sides. Transfer the rabbit pieces to your preheated crock pot. Add 1/2 cup of water or other liquid to the hot skillet, and stir it to loosen the browned-on juices. Add this liquid to the crock pot.

Add the onion, garlic and bay leaf to your crock pot. Season the rabbit pieces with salt and pepper, and add enough water, broth or wine to almost cover the rabbit pieces.

Add vegetables to the pot if you want them to cook with the rabbit. Otherwise, prepare them separately and have them ready when the rabbit has finished cooking.

Cook the rabbit on high for 2 1/2 to 3 hours, or on low for 4 to 5 hours, until it is fork-tender. Remove the rabbit from your crock pot, as well as the vegetables if you've cooked them in the pot. 

Strain the cooking liquid from the crock pot into a small saucepan. To make a concentrated sauce, reduce the liquid until it's thick enough to coat the back of a spoon. If you want more sauce, whisk 1 tablespoon of cornstarch in 1/4 cup of water, then stir that into the cooking juices. Stop stirring once the sauce thickens.

Serve the rabbit and vegetables hot, with the sauce or gravy made from your cooking juices.

Things You'll Need

1 stewing rabbit or smaller fryer

Sharp knife

Heavy skillet

Flour

Salt and pepper

oil or butter

Water, broth or wine

1/2 medium onion, 

diced1 clove garlic, minced

1 small bay leaf

Mixed vegetables (optional)

SaucepanSpoon

Cornstarch