Rabbit liver pate

For rabbit liver pate, in addition to the main ingredients, we will also need to prepare a blender and storage molds. Before cooking, you need to get the butter and immediately put it in the blender bowl so that it has time to melt.

Next, you need to peel the carrots and onions. Cut the onion into half rings, grate the carrot on a coarse grater. Fry the vegetables in butter, adding a finely chopped garlic clove during frying. Put the finished vegetables in a blender bowl.

The next step of cooking is roasting the liver. Before heat treatment, it needs to be washed, cut off all excess from it and dried on a paper towel. Then fry the liver in butter until half-cooked (the blood is no longer released, but the pieces in the section are still pink). At this point, you need to add cognac, fry for another minute to evaporate the alcohol, and then send it to the blender bowl with vegetables and oil.

The last stage of preparation is dressing and whipping. Add finely chopped herbs, salt, pepper, nutmeg to the already prepared ingredients. Whisk everything into a homogeneous mass and put it into prepared molds. Pour melted butter on top of the pate, and store it in the refrigerator for no more than 2-3 days.

We serve pate for breakfast with toast, fresh bread or in tartlets. Bon appetit!