I have prepared liver pates with different livers (pork, beef, chicken, turkey), but the most delicious and most tender pate is made from rabbit liver. It has a uniform structure and a slightly sweet taste. It can easily be applied to a slice of bread or cookies.

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 prepare 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. I hope many people will like the result. I recommend trying it.

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 film and veins. Cut the liver into medium pieces.

Peel the onion, wash and cut into small cubes.

Peel the carrots, wash them, grate them on a medium grater.

Melt butter (30 g) in a frying pan and add the liver.

Fry for 1-2 minutes on each side.

Place prepared vegetables on the liver. Add salt and pepper to taste.

Stirring occasionally, fry the vegetables until tender, about 5 minutes over low heat.

Place the liver and vegetables in a blender bowl and blend until smooth.

Rabbit liver pate is ready.

Place it in a convenient container and pour thin layer melted butter. Oil is needed so that the pate does not dry out and is stored longer. Garnish the rabbit pate with black peppercorns and place in the refrigerator.

When the butter has completely hardened, the dish can be served.

Pate made from rabbit liver is tasty, tender and aromatic. It can be served on bread, croutons, salty cookies, and is also very tasty as a filling for pancakes. I recommend trying it.

May 07, 2017 No comments

Rabbit is a dietary meat: it contains a small amount of cholesterol, little fat, but a lot of protein. You just need to choose the right rabbit meat: high-quality meat must be young, the carcass itself is pink and white in color, quite elastic, its weight is less than one kilogram (if it weighs more, then most likely it will not be chewable).

Rabbit recipes from chefs include a variety of ways to prepare it: boiling, frying, stewing, making minced rabbit, stew, and pate. Before cooking a rabbit, its carcass must be soaked for 5-7 hours in cold water, changing the water from time to time. The back of a rabbit carcass is best fried, while the front is well suited for stewing or boiling; you can also make pilaf or stew from it. The whole rabbit carcass is baked; to do this, it must be wrapped in foil along with a baking sheet. Minced rabbit meat is used to make aromatic, delicious cutlets or meatballs.
Rabbit meat has dietary qualities and, if cooked correctly, will be very tasty. One of the most common rabbit dishes from chefs is rabbit stew, stewed meat in a small amount of aromatic liquid: for example, wine, cream, sour cream, tomatoes, etc.

However, with this cooking method, only the meat on the paws will turn out tasty, because they require a long time of cooking in liquid. Rabbit meat in the back area is quite tender, similar in quality to chicken breast. Therefore, if you stew it whole together with the legs, it will become dry and not very interesting in taste. So when preparing rabbit stew, it would be most correct to add pieces of fillet not immediately, but after the paws are almost ready.

Chefs know all the features of preparing rabbit; when stewing or baking a dish, they always add herbs, such as thyme or rosemary, garlic or juniper berries.

Rabbit also makes an excellent dietary broth! Another classic dish made from rabbit meat that chefs prepare is pate (terrine). Recipes for its preparation use not only rabbit meat, but also liver. By the way, rabbit liver itself is a real delicacy.

Onions medium size
2 tbsp. olive oil
capers
1 tbsp. Sahara
fresh basil
1.5 kg chopped rabbit carcass
peeled pine nuts— 50 g
dry white wine – 200 g
tomato paste - 2 tbsp. l.

Fry the rabbit pieces in olive oil, place in a deep saucepan, add 100 ml of water and simmer for 1.5 hours over low heat. The rabbit is completely ready if its meat can be pierced well with a fork. Cut the onion into half rings. Heat olive oil in a frying pan, fry the onion, add tomato paste, stir and cook for another minute. Add fried onions and tomato paste to the meat. Add capers pine nuts and a tablespoon of sugar, simmer for 10 minutes, turning the pieces periodically. Add wine and simmer for about 10 minutes. Salt, pepper, sprinkle with basil.

1 kg tomatoes
small apples
dried thyme – 1 bunch
rabbit - 2 carcasses, 1.5 kg each
black pitted olives - 200 g
olive oil
parsley
long grain rice – 300 g
2 red sweet peppers
shallots
salt

Chop the rabbit into portions, wash and dry. Cut the onion into thin rings and the pepper into strips. Peel the apples, remove the middle, cut into large slices. Cut the tomatoes into quarters and then in half. In a deep frying pan with a thick bottom, heat 2 tbsp. l. olive oil. Fry on big fire onion, add thyme, pepper. Cook, stirring, about 5 minutes. Add the rabbit pieces one at a time, brown them on all sides, remove and set aside. Place the pepper in the pan and simmer for about 3 minutes. Place the apples in the pan, spacing them evenly, and place half the tomatoes in the center. Place pieces of fried rabbit on the vegetables, and top with the remaining tomatoes and olives. Reduce heat to low, cover with a lid and simmer, adding 1 tbsp into the pan from time to time. l. oil, one hour. Then remove the cover. Pour half of the resulting juice into a saucepan. Mix the rabbit with the vegetables, turn up the heat and cook for 20 minutes without a lid so that all excess liquid evaporates. Boil the rice in a saucepan with the juice after stewing until al dente (half cooked). Place the rabbit and vegetables on a wide serving dish and garnish with parsley. Serve the rice and remaining sauce in the pan separately.

Dry white wine – 350 ml
flour
garlic – 7 cloves
fresh rosemary – 1 bunch
pitted olives – 10 pieces
small rabbit (weight 1–1.3 kg)
olive or vegetable oil - 50 ml
small tomatoes – 5 pcs.
salt
black pepper

Wash the rabbit, dry it and cut it into pieces. Mix flour with salt and pepper, roll the rabbit pieces in them. Heat the oil in cast iron frying pan or a deep frying pan with a thick bottom (which can be placed in the oven) and fry the rabbit until golden brown. Crush the garlic without removing the husks and place in the frying pan with the rabbit. Pour in the wine, add quartered tomatoes, olives and 5 sprigs of rosemary. Cover the frying pan with a lid and place in an oven preheated to 200 degrees for half an hour. Then remove the lid and simmer for another 7 minutes, sprinkle with chopped rosemary.

3 carrots
boiled potatoes
2 cloves garlic
dry white wine – 100 ml
leeks - 2 stalks
green beans - 400 g
rabbit carcass
1 tbsp. vegetable oil
fresh thyme - 2 sprigs
red onion
bay leaf
1 tbsp. l. butter
salt

Peel and chop the garlic. Wash fresh thyme and tear into small pieces. Mix garlic and thyme, add 1 tsp. salt.

Wash and dry the rabbit well, cut into eight pieces. Rub each piece with a mixture of salt and pepper. Heat butter with vegetable oil in a deep saucepan. Fry the rabbit pieces for about three minutes on each side and transfer everything to a bowl.

Pour white wine into the pan and let simmer for 30 seconds. Then pour in 300 ml hot water and bring to a boil. Place a mixture of garlic, thyme, salt in a saucepan, add 1 bay leaf. Return the rabbit pieces to the pan, cover tightly and cook for 30 minutes.

At this time, prepare the vegetables. Peel the onion and chop coarsely. Cut the white and light parts of the leek into rings about 1.5 cm thick. Peel the carrots and potatoes and chop coarsely. Place the vegetables in the pan with the rabbit and cook with the lid closed for about 15 minutes.

Wash the green beans, boil in boiling lightly salted water for about 5 minutes, discard in a colander.

Using a slotted spoon, transfer the rabbit with vegetables to a dish, add beans, cover and put in a warm place. The remaining sauce must be reduced by half, add 1/2 tbsp. l. butter, then remove from heat and stir. Pour the sauce over the rabbit.

1 bay leaf
2 cloves garlic
5 large potatoes
100 ml dry white wine
1 tbsp. l. rosemary leaves
2 carrots
80 ml vegetable oil
1.5 kg rabbit carcass
1 small onion
100 g capers
salt - to taste

Step 1
Wash the rabbit, cut into six pieces (four legs and two saddles) and fry in 2 tablespoons of oil heated in a large frying pan until golden brown, about 4 minutes on both sides. Reduce heat, add wine and cook, turning occasionally until liquid has evaporated. Transfer the rabbit to a wide platter.

Step 2
Peel the potatoes, carrots, onions and garlic. Chop the potatoes coarsely, chop the carrots, and chop the onion and garlic. In this frying pan, heat 2 more tablespoons of oil and fry the onions and carrots for 7 minutes.

Step 3
Add the rabbit pieces, half a glass of capers and rosemary leaves. Pour in a glass of water and cook over low heat for about 15 minutes.

Step 4
Add potatoes with garlic, season with salt and pepper. Cook with the lid closed, adding hot water, for 30 minutes. Ten minutes before cooking, add bay leaf.

2 large onions
flour for dusting
apple cider – 400 ml
large apples – 4 pcs.
vegetable oil – 2 tbsp. l.
rabbit weighing approximately 2 kg
bacon – 100 g
salt, ground pepper

Wash the rabbit, dry it and cut it into pieces - two hind legs, two rear thighs, two front legs, saddle - cut into two or three parts. Dredge all pieces in flour, shaking off excess.

Fry the rabbit pieces in preheated oil until golden brown, about 5 minutes on each side. Transfer to a baking dish.

While frying the rabbit, peel and cut the apples into small slices and remove the core. Cut the bacon into medium cubes. Peel and chop the onion.

In the same frying pan in which the rabbit was fried, fry the bacon and onion, stirring occasionally, for about 7 minutes. Add apples, cook for another 5 minutes.

Place the bacon, onions, and apples in the baking dish with the rabbit and season with salt and pepper. Stir and add cider.

Place in the microwave for half an hour maximum power. Serve the finished dish with rice or boiled potatoes.

step by step recipe with photos

Meat pates are a delicate delicacy snack that has such a short shelf life that when you buy it in finished form The risks of purchasing a low-quality product are very high. Only cooking at home guarantees the naturalness of all ingredients and the absence of preservatives and excess salt.

Any part of the carcass is suitable for making rabbit pate. The meat must be boiled and carefully separated from the bones. At the chopping stage, you can add fried onions, carrots and, if necessary, a little broth.
The dish is served with butter.

Ingredients

0.5-1 rabbit carcass
3-4 bay leaves
0.5 tsp. ground black pepper
1 tsp. salt
2 liters of boiling water
50 g butter

Preparation

1. When preparing a whole carcass, rinse it in water and divide it into parts. Following the “” recipe, you can do this in literally 20-30 minutes. Place all parts in a deep saucepan or multicooker bowl. Add salt, ground black pepper and bay leaves.

2. Pour boiling water over everything and boil for 1-1.5 hours.

3. Remove the boiled parts to a plate with a slotted spoon and let them cool until room temperature. Don't throw out the broth - you'll need it!

4. Carefully scrape the pulp from the seeds into a deep container using a sharp knife.

5. Then grind the boiled meat into a puree using an immersion blender, adding a little broth if the mass is too thick. When planning to prepare a pate with vegetables, at the same stage you can add fried carrots, onions, and garlic for chopping.

6. Transfer the meat puree into small containers, leaving a little space on top. Melt the butter in a water bath or in the microwave.

Appetizing sausages and pates Lukyanenko Inna Vladimirovna

Rabbit pate

Ingredients: 500 g rabbit meat, rabbit liver, 500 g minced pork, 1.5 l water, 1 tsp. salt, 1 glass of Madeira, cognac, 2 pinches of ground black pepper, grated nutmeg

Cut the rabbit meat into small strips, add salt and pepper and marinate for 1-2 hours in Madeira with the addition of cognac. Pass the rabbit liver through a meat grinder and add to the minced pork. Season the minced pork and liver mixture with salt, pepper, and nutmeg if desired. Mix everything, add the marinade in which the meat was marinated. Then place the minced meat and rabbit fillet in layers in a fireproof ceramic dish. Cover with the water and flour dough and lid. Place the dishes on a baking sheet with hot water and bake in the oven for 1.5 hours. Serve chilled. Rabbit pate can be stored in a cool place for 10-15 days.

This text is an introductory fragment. From the book of 100 recipes French cuisine author Collection of recipes

RABBIT RAGU (15 min) Rabbit weighing 1 kg 50 g butter parsley 1 onion, into which stick 1 clove salt pepper (If you have it, thyme) For the sauce: 40 g butter 30 g flour 1 yolk 1 lemon sour cream Cut the rabbit into pieces and slightly

From the book All about alcoholic drinks author Dubrovin Ivan

RABBIT PATE “HUNTER” Required: 1 rabbit, 1.5 cups dry white wine, 0.5 cup finely chopped onions, 2–3 cloves of garlic, bay leaf, 1 tsp. marjoram or savory, 800–900 g diced bacon, 1 tbsp. l. grated lemon (orange) zest,

From the book of the Mari national dishes author Ershov Semyon Gordeevich

Dietary poultry pate (chyve shyl gych pate) Boiled chicken meat is removed from the bones, passed through a meat grinder twice, milk and butter 5 g are added and mixed, then heated a little. Before leaving, the resulting mass is leveled (served in a frying pan),

From the book A Million Salads and Appetizers author Nikolaev Yu. N.

Rabbit meat pate Ingredients: 500 g rabbit meat, 500 ml milk, 100 g butter, 150 g canned green peas, 50 g fat, 2 carrots, 1 onion, 1 clove garlic, 1 bunch of dill, pepper and salt to taste .Peel the carrots and onions, wash and chop coarsely.

From the book The most delicious meat dishes author Zvonareva Agafya Tikhonovna

Roast rabbit Finely chop parsley, garlic, small onions. Pour the dissolved butter into the prepared pan, add sliced lard and processed pieces of rabbit. Then add whole onions and a mixture of finely chopped onions and herbs.

From the book Steam Cooking author Babenko Lyudmila Vladimirovna

Rabbit dishes Rabbit ragout in Spanish Pour boiling water over the tomatoes and immediately peel them, cut into 4 parts. Squeeze the juice from the tomatoes into a separate bowl. Melt the butter in a frying pan, add chopped garlic, remaining tomatoes, pepper,

From the book Galushki and other dishes Ukrainian cuisine author Cooking Author unknown -

Rabbit liver 1.2 kg rabbit meat, 1–2 cloves of garlic, 1 carrot, 1 bunch of parsley, 3–4 tbsp. spoons of vegetable oil, 125 g of bacon, 12 small onions, 2 glasses of white wine, 1 glass of hot water, 2 tbsp. spoons of tomato puree, 200 g of champignons, salt - to taste.

From the book 1000 dishes from the liver, kidneys, heart and lungs author Kashin Sergey Pavlovich

Rabbit stew 600 g rabbit, 2 tbsp. spoons of margarine, 600 g of potatoes, 100 g of carrots, 100 g of turnips, 100 g of parsley root, 2 onions, 300 g of red sauce, ground black pepper, herbs, salt - to taste. Cut the processed rabbit carcass into pieces, fry with

From the book Nutrition for Diabetes Mellitus author Kozhemyakin R. N.

Rabbit curl 800 g rabbit, 100 g lard or brisket, 1 onion, 400 g stale bread, 3-4 tbsp. spoons of fat, 1 egg, 200 g sour cream, 1 tbsp. spoon of flour, 1 teaspoon each of finely chopped parsley, dill, crushed crackers, ground black pepper, salt - to taste.

From the book Cooking in Pots author Kozhemyakin R. N.

Rabbit offal soup Ingredients 1 rabbit liver, 1 rabbit heart, 1 rabbit lung, 1 onion, 1 carrot, 1 parsley root, 1/2 celery root, 1 egg, 1 tablespoon cheese butter, 2 tablespoons breadcrumbs, 1 bunch parsley, 3 sweet peas

From the book Cooking for Children author Ivlev Konstantin

Rabbit aspic Components Rabbit meat – 1.5 kg Leeks – 3 4 stalks Celery or cilantro – 1 bunch Dry white wine – 0.5 l Vegetable oil – 1–2 tablespoons Salt – to taste Method of preparation Cut the rabbit meat into pieces, separate from bones, fold

From the book Holiday Salads author Lukovkina Aurika

Roast rabbit Ingredients: Rabbit meat – 1.5 kg Pork lard – 100 g Dry white wine – 0.5 cups Lemon juice – 2 tablespoons Garlic – 1 head Onion – 4–5 pcs. Water – 2 glasses Bay leaf – 2–3 pcs. Ground black pepper and salt - to tasteMethod

From the book Appetizing Sausages and Pates author Lukyanenko Inna Vladimirovna

Rabbit liver pate with lingonberry jam Rabbit liver – 1 kg Shallots – 3 pcs. Carrots – 1 pc. Fresh frozen white mushrooms – 5 pcs. Olive oil – 65 ml Fresh thyme – 4 sprigs Garlic – 2 cloves Butter – 150 g Salt, pepper For jam Fresh frozen lingonberries – 1

From the book Summer Cooking author Ivlev Konstantin

Rabbit salad Number of servings – 4 250 g boiled or fried rabbit fillet 250 g boiled pasta 200 g sauerkraut white cabbage 2 large sweet apples 250 g cranberry jam Preparation 40 min. Cooking time: 20 min. 1. Boil or fry the meat with

From the author's book

Rabbit pate Ingredients: 500 g rabbit meat, rabbit liver, 500 g minced pork, 1.5 l water, 1 tsp. salt, 1 glass of Madeira, cognac, 2 pinches of ground black pepper, grated nutmeg Cut the rabbit meat into small strips, add salt and pepper and leave for 1-2 hours

From the author's book

Rabbit pate in a pot with toast and raspberry jam Rabbit 1 piece Vegetable oil 100 ml Onions 500 g Chicken broth 1 l Young garlic 50 g Thyme 15 g Cream 33% 200 g Toast bread 4 slices Raspberry jam 200 g Salt, pepper Cooking time - 1.5 hours Calories

Rabbit pate with French charm

Delicious homemade pate made from dietary and tender meat rabbit It is not at all similar to the liver one many are accustomed to since childhood, since it is coarsely crushed. But this is how it is traditionally prepared in France. And although it doesn’t look quite familiar, the pate tastes simply great, I’m telling you that! So it will be good in quality too holiday dish, if you make small canapés on pieces of toasted bread such as bruschetta, both for a quick snack and for a romantic home-cooked dinner with light red wine. It will be appropriate everywhere.

If you love rabbit meat, and you should love it, because it is extremely healthy meat, then be sure to try this pate and plunge into the atmosphere of France.

We will need:

Rabbit - 1 kg.
Carrots - 1 pc.
Fat - 100 ml. (duck)
Onions - 1 pc.
Dry white wine - 100 ml.
Stem celery - 1 stalk.
Black pepper - 1 tsp. (peas)
Bay leaf - 1 pc.
Salt - to taste
Thyme - 4 stems.
Black pepper - to taste (ground)
Parsley - 1 p.

How to cook:

First you need to prepare the rabbit carcass. Chop into medium pieces, such that they will fit in the pan in which you are going to cook the rabbit. Wash and dry the meat.

Pour about 1.5-2 liters of boiling water into a large saucepan, add peeled onions, carrots, bay leaves, a stalk of celery, parsley and a few sprigs of thyme, dry or fresh, it doesn’t matter. Add a tablespoon of salt, peppercorns, pour in the wine and bring to a boil. Place the rabbit pieces into the pan and bring to the boil again. Remove the foam, reduce the heat to low and cook the rabbit for about one and a half to two hours, the meat should easily separate from the bones.

Remove the finished rabbit meat and carefully remove all bones. Using a fork or your fingers, shred the meat into thin fibers.

Melt duck or goose fat and mix with meat. Season with salt and pepper, add thyme leaves and mix well. Place the pate in a ceramic or glass container with a tight-fitting lid and refrigerate for at least a day. This pate can be stored in the refrigerator for up to a week. Before eating, you can warm it up slightly in the microwave, it will be tastier. And from the remaining broth I made a delicious pasta soup, and I advise you to do the same.

Bon appetit! Your favorite chef Anton Degtev