How to Make Rabbit Liver Pate

Rabbit liver pate is considered a delicacy. As rabbit liver has a slightly sweet smack, it would go well with some gin in the pate. Somewhat bitter and juniper-flavored gin plays well with tender pate’s taste. You can serve rabbit liver pate in a variety of ways. Wrap it in ham or serve as a spread, rabbit liver pate is always delicious.

Ingredients for Rabbit Liver Pate

• 1 lb (500 g) rabbit liver
• 1/2 cup (150 g) butter
• 100 g pitted black olives
• 1 large white onion
• 1/2 nutmeg
• 1/2 teaspoon oregano
• 3-4 tablespoons gin
• 3 tablespoon olive oil
• Couple of parsley stalks
• Salt, black pepper

Cooking Instructions

1. Boil rabbit liver in a small amount of water for about 10 minutes.
2. Peel the onion, dice coarsely and sauté in olive oil until soft.
3. Finely grind rabbit liver, olives and the onion using a meat grinder.
4. Then add softened butter, finely grated nutmeg, oregano (rubbed between fingers for better aroma) and shredded parsley.
5. Combine everything, add salt and pepper to taste, pour in gin.
6. Mix everything for a few times thoroughly to finish. It stores in a fridge for 3-4 days and you can use it as needed.