Rabbit Liver Pâté
User Reviews
5.0
9 reviews
Excellent
Rabbit Liver Pâté
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This rich, decadent pâté is pure perfection combined with the sweet flavourful onion. It's fit for a king!
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Ingredients
- 8 oz rabbit liver (cleaned and sinew removed, then cut into chunks) You can also use chicken liver instead!
- 2 tbsp unsalted butter
- 2 shallots (peeled and finely diced)
- 1 garlic clove (finely chopped)
- 1 sprig fresh thyme (removed from stem and finely chopped)
- 1 tsp parsley (finely chopped)
- ½ cup fino sherry (or dry marsala)
- salt & pepper
- 3 tbsp whipping cream
For the onion jam
- 4 onions (cat in half and thinly sliced)
- ⅓ cup olive oil
- 2 garlic cloves (finely chopped)
- 1 tbsp oregano (chopped)
- ½ cup fino sherry (or dry marsala)
- 1 cup chicken stock
- 1 tsp salt
- 1 tbsp sugar
Instructions
For the Pâté
- Melt the butter in a small pan until bubbling. Add the onion and garlic and fry gently for 5 minutes until golden brown and soft.
- Add the liver and cook for 2 minutes before adding the sherry, parsley, thyme salt & pepper stir for 1-2 minutes to burn off the alcohol and reduce the sherry. Remove from heat, then leave for 10 minutes to cool.
- Place everything in a food processor and blend for a few minutes until the pâté is smooth.
- Using a fine sieve, pass the pate through the sieve with a spatula to weed out any solids. Keep only the stuff that makes it through the sieve. This can be a messy business - sorry about that!
- In a separate bowl, whisk the cream until you have stiff peaks.
- Gently fold the cream into the pâté until it's all mixed through. Tip the pâté into a ramekin or bowl and cover with plastic wrap, pressed into the surface to stop any skin forming. Refrigerate until you need.
- I like it served at room temperature, so remove from the fridge about an hour before you're serving.
For the onion jam
- Heat the oil in a large frying pan over a moderate heat until hot then add the onion, garlic and oregano. Fry the onions for 4-5 minutes until softened then add the sherry. Let this sizzle briefly then add the chicken stock, salt and sugar. Let this come to a simmer then reduce the heat to low so that the onions are very gently simmering.
- Cook for 1 hour uncovered, stirring regularly. If the liquid is absorbed, add a little amount of water at a time to keep things creamy.
- After 1 hour, if there is any liquid, turn up the heat and cook til it's gone. Remove from the heat and cool completely.
Serving
- Serve the pâté on toasted crusty bread with lots of onion jam over and good sprinkling of fresh parsley.
Nutrition Information
Show Details
Calories
271kcal
(14%)
Carbohydrates
21g
(7%)
Protein
13g
(26%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
217mg
(72%)
Sodium
722mg
(30%)
Potassium
474mg
(14%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Vitamin A
6530IU
(131%)
Vitamin C
21mg
(23%)
Calcium
75mg
(8%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 21g | 7% |
| Protein | 13g | 26% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 217mg | 72% |
| Sodium | 722mg | 30% |
| Potassium | 474mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 6530IU | 131% |
| Vitamin C | 21mg | 23% |
| Calcium | 75mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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