Rabbit liver pate. Homemade recipe.

Publication in the group: Snacks

More often, chicken liver is used to prepare pate at home, since it has a more delicate taste and softer consistency than pork or beef. However, rabbit by-product has the same characteristics and provides significant health benefits.

Rabbit liver tastes similar to chicken liver, but has a slightly bitter taste. Therefore, when preparing it, it is common to add cream and/or aromatic vegetables to hide imperfections and highlight pleasant flavor and texture notes.

Classic pate recipe

A classic recipe for rabbit liver pate combines it with sautéed sweet onions, fresh sage leaves and Marsala wine to create an interesting combination of flavors and aromas.

Rabbit liver pate is a classic recipe.

When grinding the ingredients, whipped heavy cream is added to them, which makes the texture of the product more fluffy and airy.

What ingredients will you need?

To prepare classic rabbit liver pate you will need:

• 1 tbsp. l. unsalted butter;
• 2 tbsp. l. onion of any sweet variety, finely chopped;
• 1 clove garlic, minced;
• 1 fresh rabbit liver, peeled and cut into small pieces;
• 0.5 tsp. fresh sage, chopped;
• 4 tbsp. l. Marsala;
• sea ​​salt and coarsely ground pepper;
• 1 tbsp. l. whipped heavy cream.

Step-by-step cooking process

Rabbit liver pate at home according to the classic recipe is prepared as follows:

1. In a small frying pan, melt the butter over low heat, add the garlic and onion and fry for about 1 minute until the vegetables are lightly browned.
2. Add the rabbit liver and continue frying until brown, then pour in the Marsala, sprinkle everything with sage, season with coarse pepper and salt.
3. Simmer the contents of the pan over low heat for about 2 minutes, until the Marsala has reduced in volume by half.
4. Then transfer the mixture to the bowl of a blender or food processor and blend at high speed for a few seconds until smooth. This can also be done using an immersion blender by placing the contents of the frying pan in any deep bowl.

5. Transfer the mixture to a small bowl, add the whipped cream and mix very gently, but thoroughly and evenly.
6. Place the resulting pate in a large mold or portioned containers, cover tightly with plastic wrap and refrigerate for at least 1 hour before serving.

What can I add?

The finished pate can be sprinkled with chopped fresh herbs (dill, parsley, green onions).

How to serve

Serve at room temperature with bread, toast or crackers, accompanied by leafy greens, fresh or pickled vegetables and/or slices of any cheese.

Traditional rabbit liver pate recipe

You can make a delicious pate from offal. The main ingredients of this dish are liver and sautéed vegetables. To improve the taste, housewives add butter, aromatic herbs and spices to the pate. Do you want to turn an ordinary pate into a culinary masterpiece? Add some processed or hard cheese.

On a note! Choose your rabbit liver responsibly. If you have even the slightest doubt, soak the offal in filtered water or whole milk before heat treatment.

Compound:

• 0.5 kg rabbit liver;
• 0.1 kg rabbit heart;
• 50 g butter;
• onion head;
• salt and allspice to taste;
• Refined vegetable oil - for frying.

Preparation:

1. We thoroughly wash the rabbit offal with running water and remove all the veins.
2. If necessary, chop the rabbit liver.
3. Pour a little vegetable oil into a saucepan or frying pan and add the liver.
4. Lightly fry and then add boiled warm water.
5. Simmer the rabbit liver in a sealed container for about half an hour until tender.
6. Chop the onion into small cubes.
7. When the liver is ready, add chopped onion to it.
8. Stir and continue to simmer until done.
9. Place the liver in a container of a blender or food processor and add soft butter.
10. At maximum speed, grind these ingredients to a puree consistency.
11. At the same stage, add black allspice and salt to taste.
12. Before serving the pate, it is recommended to leave it in the refrigerator for a couple of hours.

With apple

Homemade rabbit liver pate prepared according to this recipe has a unique taste due to the addition of a slightly sour apple, which is pre-fried in butter along with onions. This reduces the shelf life of the pate to 1-2 days, so it is advisable to prepare it in small batches.

What ingredients will you need?

To prepare liver pate with apples, you will need:

• 0.5 kg rabbit liver;
• 1 large sour apple (for example, Antonovka);
• 2 shallots;
• 100 g unsalted butter plus about 50 g separately for frying;
• table salt and freshly ground black pepper (coarsely ground);
• about 50 ml of medium fat (20%) cream, or more to taste.

Step-by-step cooking process

To prepare rabbit liver pate with apple, you need to follow these steps:

1. Cut the butter (most of it) into small cubes and put it in the freezer.
2. Wash the apple, wipe with a napkin, peel and cut the pulp into small cubes.
3. In a large frying pan, melt about 30g of butter and fry the finely chopped shallots, then add the apples, stir and simmer, covered, until they are soft.
4. Place the cooked onion with apple pulp into a clean bowl and beat with a mixer into a homogeneous puree.
5. Wash the rabbit liver, dry it on a napkin and fry it in the remaining butter (from the one prepared for frying) until it becomes dark and ruddy on the outside, while remaining pink inside, then transfer it to a blender bowl and beat at high speed, gradually pouring in the cream. .

6. Mix the chopped liver with the apple mixture, add more cream if necessary and bring the resulting paste until smooth using a mixer at maximum speed. It is advisable to rub the mixture through a metal sieve.
7. With the mixer running, add the cooled solid pieces of butter and beat until smooth.
8. Transfer the resulting pate into a small bowl, smooth the surface on top, cover with film directly over the surface of the product and put it in the refrigerator for 2 hours, then serve cold or at room temperature.

Eating at home

Many housewives like to watch various cooking shows in their spare time. For several years now, “Eating at Home” has remained a favorite program. The incomparable presenter shares recipes and secrets of preparing delicious dishes in the home kitchen. Today we will prepare rabbit liver pate from Yulia Vysotskaya.

Compound:

• 0.4 kg of rabbit liver;
• 3 shallots;
• 0.35 kg butter;
• 50 ml Calvados;
• 0.2 liters of cream with a fat concentration of 20%;
• 1 garlic clove.

Preparation:

1. We start by preparing the rabbit offal. If you are not sure of its ideal quality, then it is better to pour cow’s milk into the liver after washing and leave for 2-3 hours to soak.
2. Peel the onion and finely chop it with a knife.
3. Place 100 g of butter in a saucepan and melt.
4. Add chopped shallots to melted butter.
5. Fry until softened and golden brown.
6. Cut the rest of the butter into equal cubes and place in the refrigerator.
7. When the onion is almost ready, add chopped garlic cloves to it.
8. Fry for a couple more minutes.
9. Add the alcoholic drink Calvados to the onion mass.
10. Stir and continue to simmer.
11. After 3-5 minutes, the alcohol will evaporate, now pour in cream at room temperature in a thin stream.
12. Bring this mass to a boil.
13. Then reduce the heat to low and simmer for a few more minutes until the mixture thickens.
14. Place the prepared rabbit liver into the creamy onion mixture.
15. Salt to taste, mix and simmer until the offal is ready on maximum heat.
16. Remove the saucepan from the heat and cool.
17. Then using an immersion blender, grind all the ingredients to a pate consistency.
18. Add 130 g of chilled butter to the liver mass in portions and continue beating until smooth.
19. Melt the remaining butter and add a rosemary sprig for flavor.
20. Place the pate in a container or glass container, and carefully pour melted butter on top.
21. Cool and put in the refrigerator for several hours.

With carrots and onions

Many people associate the sweet smell of butter added to rabbit livers to improve their taste and texture with the holidays. This is due to the fact that homemade pates are often prepared for a festive table, especially in rural areas.

They are served on slices of bread along with herbs, olives or pieces of vegetables (in the form of sandwiches) or on a common platter, from which each guest can independently take a small portion and eat it in combination with any food.

In addition to butter, rabbit liver pate is often filled with vegetables for additional juiciness, and fresh herbs to obtain a bright, intense aroma. For example, this recipe suggests mixing the offal with carrots, onions and celery and adding sprigs of sage and rosemary to the mixture.

What ingredients will you need?

For liver-vegetable pate you will need:

• 400 g rabbit liver;
• half a red onion;
• half a carrot;
• half a stalk of celery;
• 3 tbsp. l. pickled capers;
• a few green sage leaves;
• 1 sprig of rosemary;
• 50 g unsalted butter + a little extra;
• anchovy paste, to taste;
• table salt;
• 50 ml heavy cream.

Preparation next.

Step-by-step cooking recipe

Preparation of rabbit liver pate and juicy vegetables includes the following steps:

1. Rinse the rabbit liver under running water and place in a deep frying pan along with other chopped ingredients: onion, carrots, celery, capers, sage, rosemary and butter. When preparing this product, there are no strict requirements for the quantity of ingredients: it is indicated conditionally, and when mixing them, it is only advisable to use them in approximately equal proportions (so that any vegetable does not predominate too significantly).
2. Next, season the offal with a very small pinch of salt (as the salty taste will be provided by adding the anchovy paste at the very end of cooking).
3. Heat the contents of the frying pan over low heat and cook for about 35 minutes, stirring regularly, adding a few tablespoons of water in the process until the liver is cooked (it should remain soft and juicy).
4. Then place the entire contents of the pan into a food processor and grind, or grind the mixture through a meat grinder.
5. The pate should not be too smooth and creamy, with a rather rough texture and pieces of ingredients of different sizes.
6. At the very end of cooking, gradually add the anchovy paste and cream with a little extra butter, mixing evenly each time and tasting to achieve the desired level of saltiness.

7. If the pate turns out to be very thick and dense, you can dilute it a little with chicken broth, and if it is too soft, it is recommended to stir in a piece of butter.

How to cook Rabbit Pate step by step with photos at home

To prepare rabbit pate, take a rabbit carcass, celery root, onion, carrots, potatoes, bay leaf, black peppercorns, butter, sunflower oil, water, salt, seasonings and spices to taste.

How to peel carrots

How to peel celery root

Place the prepared and cut into pieces rabbit carcass in a deep pan, place on top all the vegetables indicated in the ingredients, bay leaf, black peppercorns.

Add a little salt, butter and sunflower oil, fill with water.

Simmer until the rabbit is fully cooked; the meat should come off the bone easily. Add water as needed during cooking.

When the meat is ready, place the roots separately.

We take out the meat and separate it from the bone (as when preparing jellied meat).

Return the meat and roots back to the pan, add salt as needed. We also add your favorite seasonings and spices to your taste. I listed mine in the ingredients.

Add another 100 ml of water and simmer over medium heat until the liquid has completely boiled away.

Grind the finished meat along with vegetables in a blender at the lowest speed until smooth. Cool and serve. Bon appetit!

author of the recipe

Recipes: 266KharkovRating: 6351

With mushrooms

Homemade rabbit liver pate, made with a mixture of vegetables, fried mushrooms and boiled eggs, is a hearty product with a complex flavor. Since it does not contain cream or other liquid ingredients, it turns out to be quite hard and dense and holds its shape well.

What ingredients will you need?

To prepare rabbit liver pate with vegetables, eggs and mushrooms you will need:

• 200 g rabbit liver;
• 200 g of fresh mushrooms (optional champignons);
• 50 g melted unsalted butter;
• 1 small onion, finely chopped;
• 1 small carrot, finely grated;
• 2 eggs, hard-boiled and pureed;
• 2 tbsp. l. finely chopped dill;
• 1 tsp. table salt;
• 1/8 tsp. nutmeg;
• a little brandy (for flavor).

Step-by-step cooking process

Liver pate with mushrooms and eggs is prepared as follows:

1. Boil the liver for about 10 minutes, then drain well.

2. While the offal is cooking, fry the mushrooms and onions until tender.
3. Place all ingredients in a deep bowl and mix until smooth.
4. Fold the resulting pate tightly into a square box (for example, a Tetra-Pack of milk or juice) and refrigerate overnight before serving.

Rabbit pate with paprika

Bright pate of tender rabbit with pieces of sweet pepper and fresh herbs.

1. Grease the paprika pods with oil and bake in the oven until soft.
2. Chop the rabbit carcass into small pieces. Place in a saucepan, add a liter of water and cook over low heat, carefully skimming off the foam.
3. As soon as the foam stops rising, add potatoes, spices, parsley root and vegetable oil to the meat. Simmer until done, without covering with a lid, so that all the moisture is gone.
4. Remove all bones from the resulting vegetable stew with a roller.
5. Chop the leek into rings and saute until soft in butter along with spices.
6. Remove the baked paprika from the stalk with seeds and the hard top film. Scald the parsley with boiling water.
7. Transfer the fried leeks, parsley and paprika to the rabbit and vegetables. Add 50-100 g (look at the consistency and fat content of the mass) of butter.
8. Puree everything with a blender. Finally, season with salt, nutmeg and pepper. Add cognac.
9. If you need a “coarse-grained” pate with pieces of parsley and paprika, then these vegetables need to be chopped separately, putting the blender in pulse mode (or puree with short presses). Then add large pieces to the prepared pate.
10. Divide the resulting mass into portion forms and place in the refrigerator to cool.

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From the liver and heart

Rabbit liver pate can be prepared at home with the addition of other offal. The most interesting taste is obtained by simultaneously using the liver and heart of a rabbit. The list of other additives, especially spices and fresh herbs, is more of a recommendation than a strict requirement to follow. It can be changed and supplemented to your own taste.

What ingredients will you need?

The basic list of ingredients looks like this:

• 450 g rabbit liver;
• 230 g rabbit heart;
• 1 small onion, diced;
• 3 cloves garlic, minced;
• 1 tsp. rosemary;
• 2 tbsp. l. unsalted butter;
• 1 tbsp. l. olive oil;
• 1 tsp. table salt;
• 0.25 tbsp. red wine;
• 0.25 tbsp. heavy cream.

Step-by-step cooking process

Making rabbit heart and liver pate is quite simple:

1. In a medium saucepan, heat a mixture of 2 types of oil and fry the onion, garlic and rosemary until softened.
2. Add liver and heart and fry for 5 minutes, stirring occasionally.
3. Pour in red wine and heat over low heat for 3 minutes until volume is reduced by half.
4. Remove the container from the stove, cool the mixture and pass it through a meat grinder.
5. Blend the mixture with an immersion blender, gradually adding heavy cream as you go, until a mousse-like consistency is achieved.
6. Refrigerate the pate for at least 2 hours before serving.

Rabbit pate with celery and potatoes

A simple recipe for rabbit meat pate with a potato base. The starchy vegetable gives it a paste-like consistency and mild flavor.

List of ingredients:

• Rabbit – 1.3 kg.
• Potatoes – 300g.
• Water, broth – 200 ml.
• White root (celery, parsnip, parsley) – 150 g.
• Sweet onion – 1 pc.
• Butter – 20 g.
• Vegetable oil – 30 ml.
• Carrots – 100 g.
• Chilli.
• Nutmeg.
• Salt.
• Dried greens -1 tsp.
• Peppercorns.

Cooking method:

1. Cut the rabbit carcass into small pieces. Cut the peeled potatoes, white root, sweet onions and carrots into large pieces.
2. Place all vegetables and meat in a saucepan, fill with water and oil, simmer over low heat until cooked. Add spices to the dish 10 minutes before cooking.
3. It is best to cook the components for the pate in a slow cooker. With this method of cooking, the meat is cooked to such an extent that it begins to fall away from the bones.
4. Divide the meat broth and rabbit with vegetables. Puree the base of the pate with a blender, gradually diluting it with broth. The consistency of the dish should be slightly thinner than desired, as the pate will become thicker as it cools.
5. At the very end, beat a piece of butter into the pate and add nutmeg to taste.
6. Divide into portion forms and leave in the refrigerator to cool completely.

From rabbit meat and offal and veal liver

This recipe suggests preparing a pate with a complex composition. The main ingredients used are rabbit meat (the front half of the carcass), liver and kidneys, as well as veal liver. To reveal the taste of such a meat mixture as best as possible, it is recommended to mix it with country or homemade butter (not store-bought).

It is advisable to boil the bone broth, which is included in the list of required ingredients, from rabbit meat yourself, and choose the types and quantities of added vegetables according to your own taste.

What ingredients will you need?

For the pate:

• half a rabbit carcass (tenderloin, front legs, liver and kidneys, about 500 g in total);
• 450 g veal liver, cut into 2.5 cm pieces;
• 1 tsp. sea ​​salt;
• 0.5 tsp. coarsely ground pepper;
• a pinch of allspice;
• a pinch of red chili flakes;
• 2 bay leaves, crumbled;
• 3 sprigs of thyme;
• 1 tbsp. Marsala;
• 6 tbsp. l. unsalted butter;
• 1 chopped onion;
• 1 shallot, sliced;
• 1 large carrot, chopped;
• 5 cloves garlic, peeled;
• 15 g dry porcini mushrooms;
• 1 tbsp. bone broth.

For decoration:

• 2-3 fresh porcini mushrooms;
• 5-6 sage leaves (optional).

Step-by-step cooking process

The process of preparing rabbit and veal liver pate is as follows:

1. Mix meat, offal, spices, herbs and Marsala, cover and refrigerate overnight.
2. Then in a large frying pan melt 2 tbsp. l. butter, put meat and offal into it (reserving the marinade), brown on all sides, add vegetables and mushrooms and fry until golden brown.
3. Pour in the marinade (removing the bay pieces) and bone broth, stir vigorously, heat to a boil and simmer until all ingredients are soft and the liquid has reduced in volume.
4. Remove and discard all bones from the meat and beat the contents of the pan with an immersion blender to the desired consistency, then place the pate in a glass or ceramic container, packing it very tightly.
5. Melt the remaining butter in a frying pan, fry fresh mushrooms and/or sage leaves until crisp and golden brown and place them on the surface of the cooked product.

6. Drizzle melted butter over the pâté to “seal” the top, cover with a lid or cling film and refrigerate until ready to serve.

Pate of fillet and rabbit by-products with cheese

Luxurious pate with curd cheese and white wine inspired by French cuisine.

List of ingredients:

• Rabbit meat – 500 g.
• Liver – 1 pc.
• Carrots – 1 pc.
• Butter – 80 g. (30+50)
• Heavy cream – 50 ml.
• Onions – 1-2 pcs.
• Garlic – 1 pc.
• Feta cheese or any curd cheese – 50 g.
• Salt.
• Herbs.
• Black pepper.

Cooking method:

1. Cut the liver in advance and soak in water, draining the liquid several times.
2. Place small meat and bone pieces of rabbit and liver in a saucepan and place over low heat. Bring to a boil and skim off the foam until it stops rising. If you cannot avoid the appearance of flakes, then it is better to transfer the meat to new water.
3. Add coarsely chopped carrots and halves of one onion to the meat and liver. Cook until soft, uncovered and add spices and salt 10 minutes before the end.
4. Separate the meat into individual fibers. Throw away the bones. Pour the broth into another bowl.
5. Chop the remaining onion and sauté in butter until transparent. Then crush the garlic into it and after the aroma appears, pour in a little white wine. Do not cover the pan; allow the alcohol to evaporate completely.
6. Boil the cream.
7. To the rabbit, liver and carrots strained from the broth (remove the boiled onions), add cheese and vegetables sautéed with wine. Puree the mixture, gradually adding boiled cream.
8. At the very end, add a medium-sized (50-70 g) piece of butter, salt and season to taste.
9. Place into molds and place in the refrigerator to harden.

With pork lard

At home, pate can be prepared from any available meat and/or offal. Among the many options, rabbit liver is especially recommended, as it has a unique and interesting taste. Since this offal has a low fat content, it is often mixed with pork lard to provide more juiciness and make the consistency of the finished product more oily.

What ingredients will you need?

To prepare rabbit liver pate with lard you need:

• 400-500 g rabbit liver;
• 100 g raw pork fat;
• 2 medium-sized carrots;
• 200-400 ml of fat milk or 10-12% cream;
• 2 small white onions;
• salt, spices and seasonings - of your own choice.

Step-by-step cooking process

This product is prepared as follows:

1. If the rabbit liver was frozen, it must be completely defrosted before cooking.
2. Rinse the offal under running water, place in a clean deep bowl and pour in milk or cream, leave for 30-60 minutes. After this soaking, the liver will become more tender and juicy.
3. Wash the onions and carrots well, peel and chop coarsely.

4. Place raw diced bacon into the pan, cover with a lid (optional, but recommended) and cook for a few minutes until it begins to melt and spread across the bottom.
5. Add chopped carrots and onions and fry covered for about 5 minutes.
6. Then place the liver (previously dried after milk) with the indicated components, cover the container with a lid and continue cooking over low heat, stirring regularly, salt and season with spices of your own choice, until cooked (noticeably softened).
7. Cool the contents of the pan slightly and grind with an immersion blender or grind through a meat grinder.
8. Transfer the resulting pate into a serving bowl, let cool and refrigerate for about 30 minutes, after which the product is ready to serve.

Step-by-step preparation

1. We peel medium-sized carrots, wash them and cut them into half rings about 2 mm thick.
2. We also peel a large onion, wash it and cut it into fairly large cubes, and cut the parsley sprigs into several pieces.
3. Wash 500 g of rabbit liver thoroughly in several waters, remove films and veins and cut into large pieces.
4. Cut 100 g of lard into thin strips.
5. Place all ingredients in a heated frying pan, add 1-3 pcs. allspice peas and 2-3 bay leaves, and 5 min. fry everything together over medium heat, stirring occasionally with a wooden spatula.
6. Cover with a lid and cook for another 5-7 minutes, remembering to stir the contents of the pan so as not to burn.
7. Remove the lid, add salt and pepper to taste and fry for another 2-3 minutes until done. The liver pieces should be browned on the outside, but remain soft and pinkish on the inside.
8. Now grind the liver and vegetables in a meat grinder twice, and for the third time add 100 g of butter. We will cut it into 3 parts and alternate with portions of the pate mass so that all the ingredients are evenly mixed.
9. Mix the finished pate well, taste, add salt or pepper if necessary, place in a suitable container, lightly compact with a spoon, cover with a lid and put in the refrigerator for 1 hour. Or you can immediately spread it on bread or croutons, garnish with a parsley leaf and serve.
10. This pate can be stored in the refrigerator at +5°C for no longer than 5 days (although it is unlikely to stay there for that long!).

Useful tips and tricks

Pate is usually a paste that is eaten spread on slices of bread or crackers. The product has a smooth, creamy texture, which is obtained by grinding the ingredients in a blender or food processor. Depending on thickness, the pate can be served in a serving bowl or shaped into a loaf and sliced. However, there are other varieties of the product, distinguished by type of consistency.

Basic tips and tricks for making homemade rabbit liver pate:

• Since liver has a very soft and slippery consistency when raw, it is recommended to peel and cut it when slightly frozen.

• Before preparing the offal, it is necessary to remove all the connective tissue located between its two lobes. This can be done with a thin sharp knife.
• To give the liver a softer and more delicate taste without any bitterness, some recipes suggest pre-soaking it in milk or cream. Another way to prepare the offal is to marinate it in a mixture of equal parts olive oil, apple cider vinegar and Dijon mustard. Instead of vinegar, you can use any other source of acid (for example, citrus juice). An acidic marinade softens or eliminates the metallic taste of liver, which many people really dislike.
• The offal should be fried until golden brown on all sides, and only then simmered in broth, wine or other liquid until fully cooked. Pre-browning in butter will make the product more flavorful.
• Any blender or food processor is suitable for grinding cooked rabbit liver and other ingredients. You need to transfer the prepared liver mixture into its bowl and beat at maximum power until you get a homogeneous mass without lumps and with a creamy consistency.
• Homemade rabbit liver pate must be refrigerated for at least 1 hour before serving. If there is little time left before guests arrive, you can put the product in the freezer for 30-45 minutes so that it hardens well. For a simple and at the same time impressive serving, it is recommended to cut a baguette or any thin loaf of bread into slices, grease each of them with olive oil, fry on all sides until golden crisp (however, the slices should remain soft inside, do not dry them out), and serve the pate with them.

Ingredients

Cooking the most delicate pate at home

To create a hearty and healthy snack you will need:

• half a rabbit carcass (preferably the lower part);
• 200 g rabbit liver;
• 1 carrot;
• 1 onion;
• 2 cloves of garlic;
• 80 ml cream 20% fat;
• 70 g butter;
• bay leaf;
• 1 chili pepper;
• thyme;
• salt pepper.

We recommend that you take care in advance and prepare small glass jars with lids or plastic forms for storing snacks.

Ingredients and how to cook

ingredients for 10 servings or - the number of products for the servings you need will be calculated automatically!'>

Total:

Cooking time: 50 min