Never made Rabbit liver pate

[Millsy]

Hi all,

 

I`ve been saving all the livers & kidneys from the rabbits. Freezing them as I go, & now I`ve got quite a few. Now I want to try making a pate. The problem is I haven`t got a clue what to do! All suggestions gratefully received.

 

Cheers

 

Millsy

[henry d]

Depends on what kind of pate you want to make, a smooth one or a coarse one.

 

Rabbit & Liver Pate

 

750gm Rabbit liver

1 large onion

**** of butter

150ml milk

1 Tbsp double cream

100gm breadcrumbs

250gm minced rabbit

1/2 glass of port/sherry/brandy/whisky, whichever you prefer

6 sage leaves chopped

Leaves stripped from 2 sprigs of thyme

Ground nutmeg, salt, pepper to taste.

streaky bacon(optional)

PRE-HEAT OVEN TO Gas 3 - 160"C

 

 

Cut out any tubes and the gall bladder(dont spill the contents on the liver) and chop roughly.

Sweat the onion slowly in the butter until soft.

Warm up the milk and cream them add the breadcrumbs and leave off the heat for 5 minutes.

Whizz all the other ingredients except the bacon in a food processor until it is a paste of the consistency you like(Coarse or smooth)

If using the bacon line a tin/terrine dish big enough to take the mixture and ensure there is enough to cover the top.

Grease the tin with more butter if not using the bacon and pile in the mixture, cover with either the bacon or a doubled layer of foil that is also well buttered.

Put the tin/dish into a roasting tin big enough for it to fit and pour in boiling water so the tin has water half way up it and carefully put into the oven for 90 minutes.

Remove from the roasting tin and place a weight on top of it until cool.

Put it into the fridge and leave for a week before tasting.

 

Modified from a well known cook book