Rabbit is a very frequent guest in our house. There is probably not a day when, opening if not the fridge then at least the freezer, I wouldn't find a piece of rabbit — although if you had asked me a couple of years ago what rabbit tastes like, I would only have shrugged foolishly. I made friends with rabbit at exactly the point when, because of a bout of dermatitis that hit me full force, I was cutting out of my diet everything that might cause allergies or otherwise irritate my system. Rabbit, as a meat, is fairly neutral and rarely provokes allergic reactions – and on top of that it is very, very good!😋
Since our rabbit comes straight from the farmer (which means it is especially fresh), the first part of the rabbit to hit the pan is always the liver, while the meat itself rests in the fridge for another day or two (if you cook the meat of a rabbit that has just been butchered, the muscles have no chance to relax, which can leave the meat on the tough side). And the livers… We all know how wonderful fresh liver tastes. Case closed. 😁
Back to the recipe: this rabbit pâté really is a winner! I tested quite a few versions, but I kept coming back to this one, so I very much hope this recipe finds a place in your recipe book too! And for anyone meeting rabbit liver for the first time who has landed on this post knowing neither what it is nor how to cook it – relax, it will all be fine! I can promise that in just 7 hours you will be enjoying an exceptionally good pâté, and it is laughably simple to make. 🙂 The hardest part, of course, is holding out through at least 6 hours of maturing.😁 Shall we try?
