This dish is one of the delicacies. Rabbit liver is very tasty. And it is also considered the most dietary. If you have this product, make a pate. It will be a great addition and diversify the menu.
My rabbit liver pate is, of course, not at all dietary. I add lard during cooking. The fact is that the liver is very dry. Many of my friends add a lot of butter to the pate to add juiciness to the taste. I don't really like this option. Still, fat, in my opinion, can not be replaced with anything. And most importantly, the finished dish was delicious.
In general, if you have never made rabbit liver pate, and you do not yet have your own favorite cooking recipe, try my way. I'm sure you'll like the result.
As for various spices, I only add a mixture of peppers. It seems to me that other additives and spices are inappropriate and are able to kill the subtle taste of rabbit liver. But this is a matter of taste.
Cooking steps:
Ingredients:
Rabbit liver 600 g, onion 2 pcs., carrots (large) 1 pc., lard 150 g, a mixture of peppers to taste, salt to taste.
I cooked liver pates with different livers (pork, beef, chicken, turkey), but the tastiest and most tender pate comes from rabbit liver. It has a homogeneous structure and a slightly sweet taste. It can be easily applied to a slice of bread or a cookie.
In our family, rabbit liver pate takes pride of place, and I often serve it for breakfast with a cup of aromatic tea. If I cook such a pate for guests, I make the presentation more festive, although the simplified version, in my opinion, looks great.
After reading the recipe, you will understand that preparing such a pate is very simple. The result, I hope, will please many. I recommend to try.
To prepare rabbit liver pate at home, prepare the necessary set of ingredients.
Wash the liver under cold running water, dry with a paper towel, remove the film and veins. Cut the liver into medium pieces.
Peel the onion, wash and cut into small cubes.
Peel the carrots, wash, grate on a medium grater.
Melt butter (30 g) in a frying pan and lay out the liver.
Fry for 1-2 minutes on each side.
Put prepared vegetables on the liver. Add salt and pepper to taste.
Stirring occasionally, sauté vegetables until cooked through, about 5 minutes over low heat.
Send the liver with vegetables to the blender bowl and beat until smooth.
Rabbit liver pate is ready.
Transfer it to a convenient dish and pour a thin layer of melted butter. Oil is needed so that the pate does not become weathered and is stored longer. Garnish the rabbit pâté with black peppercorns and refrigerate.
When the oil has completely solidified, the dish can be served.
Pate made from rabbit liver is tasty, tender and fragrant. It can be served on bread, croutons, salty cookies, and it is also very tasty to use as a filling for pancakes. I recommend to try.
Are you looking for a tasty, fragrant, satisfying and budget snack? Make rabbit liver pate. From a set of simple products and in a short period of time you will make a delicious snack that will serve as an excellent addition to your everyday or holiday table.
From offal you can cook a delicious pate. The main ingredients of this dish are the liver and browned vegetables. To improve the taste of the hostess, butter, aromatic spices and spices are added to the pate. Do you want to make a culinary masterpiece out of an ordinary pate? Add some melted or hard cheese.
On a note! Approach the choice of rabbit liver responsibly. If you have even the slightest doubt, then soak the offal in filtered water or whole milk before heat treatment .
Compound:
- 0.5 kg of rabbit liver;
- 0.1 kg rabbit heart;
- 50 g butter;
- onion head;
- salt and black pepper to taste;
- refined vegetable oil - for frying.
Cooking:
Pate "Gentle"
Rabbit liver pate at home can be prepared with the most delicate filling of butter and herbs. If you plan to serve such an appetizer to the festive table, then it is best to make a roll. After cooling, such a pate roll is easy to cut, it keeps its shape.
On a note! To improve the taste of the hostess, chopped fresh lard and fried champignons are added to the pate.
Compound:
- 1.5 kg of rabbit liver;
- 50 ml cream with 10-20% fat;
- 3 onion heads;
- carrots - 1 root crop;
- a bunch of fresh dill;
- 0.2 kg butter;
- fragrant seasonings and salt to taste.
Cooking:
"Eating at home"
Many housewives like to watch various cooking shows at their leisure. For several years now, the favorite program has been "Eating at Home". The incomparable presenter shares recipes and secrets of cooking gourmet dishes in the home kitchen. Today we will cook rabbit liver pate from Yulia Vysotskaya.
Compound:
- 0.4 kg of rabbit liver;
- 3 heads of shallots;
- 0.35 kg of butter;
- 50 ml of Calvados;
- 0.2 l cream with a fat concentration of 20%;
- 1 garlic clove.
Cooking:
- We start with the preparation of rabbit offal. If you are not sure of its ideal quality, then it is better to fill the liver with cow's milk after washing and leave for 2-3 hours to soak.
- We clean the onion from the husk, finely chop with a knife.
- Put 100 g of butter in a saucepan, melt it.
- We send the chopped shallots to the melted butter.
- Fry until softened and golden brown.
- The rest of the butter is cut into equivalent cubes and sent to the refrigerator.
- When the onion is almost ready, add the chopped garlic clove to it.
- Fry for a couple more minutes.
- Add the alcoholic drink Calvados to the onion mass.
- Stir, continue to simmer.
- After 3-5 minutes, the alcohol will evaporate, now pour in a thin stream of cream at room temperature.
- Bring this mixture to a boil.
- Then reduce the heat to a minimum and boil for a few more minutes until the mass thickens.
- Put the prepared rabbit liver into the creamy onion mass.
- Salt to taste, mix and simmer until the offal is ready at maximum heat.
- We leave the saucepan from the fire, cool.
- Then, using an immersion blender, grind all the ingredients to the consistency of a pate.
- Add 130 g of chilled butter in portions to the liver mass, continue to beat until smooth.
- Melt the remaining butter, add a rosemary sprig to it for aroma.
- We spread the pate in a container or glass container, and carefully pour melted butter on top.
- Cool and refrigerate for a few hours.
Rabbit meat is not only a dietary product, but a real delicacy, because it is not often and not everywhere it can be found on sale. I have never had to look for or buy rabbits, because, fortunately, they bring me a freshly cut rabbit from the village where they are bred. Many dishes can be prepared from rabbit meat, all of them will be unusual both in taste and nutritional value. Sometimes rabbit meat can be confused in taste with turkey meat in a dish, especially if you don’t eat these types of meat often and have no experience of comparison. But it's still a different taste. If you managed to buy a rabbit, make a wonderful festive one with pistachios out of it. Don't throw away the liver! From it you can cook the most delicate and delicious pate! Unfortunately, I have never had a chance to find rabbit liver separately for sale, so I am waiting for gifts from the village again.
Today I will tell you the recipe for rabbit liver pate with cream and brandy. The pate is made very quickly, but it must be kept in the refrigerator for about 5 hours before use, so that the mass freezes well. If you are afraid of some bitterness in the liver, soak it for a while in milk. And I also recommend trying rabbit meat.
Rabbit liver pate ingredients.
Rabbit liver - 400 g
Shallots - 3 pcs.
Garlic - 1 clove.
Cream 20% - 180 ml
Butter - 330 g
Brandy - 50 ml
Salt - to taste.
Rosemary - 3 branches.
How to cook rabbit liver pate.
1. Peel and chop the onion and garlic.
2. Wash the rabbit liver, cut into small pieces.
3. Melt 100 g of butter in a saucepan, cut the rest into pieces and put in the refrigerator. Saute the onion until soft, add the garlic and sauté for a couple more minutes until fragrant.
4. Add brandy to the onion and evaporate the alcohol. It tastes better to use fruit brandies, such as apple calvados.
5. Add cream to the saucepan and simmer over low heat for 5-10 minutes to thicken the sauce.
6. Add liver pieces to the creamy sauce and simmer over high heat, stirring constantly, until the liver is cooked, about 10 minutes. Salt. When cut with a knife, the liver should be slightly pink, not overdried.
7. Remove the saucepan with the liver in cream from the heat and grind with a blender until smooth.
8. Add another 130 g of chilled butter and beat again. Transfer the pate to a jar.
9. Melt the rest of the butter and put rosemary sprigs in it. Pour this rosemary oil over the pâté in a jar on top to form a thin layer of oil. Cover with a lid and put the pâté with butter in the refrigerator. The pate will infuse for 5 hours, and you can keep it in the refrigerator for several days.
Rinse the rabbit liver under cold running water, dry, remove the veins. Cut into small pieces. Take 30 grams of butter and melt in a pan. Send the liver to the pan and fry for 1-2 minutes on each side.
Peel the onion and carrot, cut the onion into cubes, grate the carrot on a fine grater. Send vegetables to the liver. Add salt and pepper to taste.
Saute vegetables, stirring occasionally, until tender, about 3-4 minutes.
Put everything in a bowl, add the remaining oil and grind until smooth with a blender. Rabbit liver pate is ready. I decided to serve it on toast.
Slices of bread a little grease with butter and fry in a dry frying pan for one minute on each side.
Using a pastry bag with a nozzle, put the liver pate on the toast and you can serve it on the table. If you will not serve the rabbit liver pate immediately, then you need to store it in the refrigerator (to do this, place it in a container and close the lid or pour melted butter on top of the pate so that the pate does not weather).
