Rabbit Liver Pâté

There was a bunny massacre this weekend. Three were slaughtered and made in to pie, which we fed to some friends who came to dinner.

I made pâté with the liver, kidneys and heart.

2 shallots

3 rabbit livers, kidneys and hearts

Salt and pepper

Approx 100ml cream

1 tbsp brandy or sherry

Squeeze of lemon juice

Butter

Chop the shallots finely

Fry gently in butter until soft (perhaps 15 mins)

Add the rabbit offal and continue to fry gently until just cooked. Perhaps 30 mins

Cut up the kidney and heart very finely. 

Chop the liver finely and then mash with a fork until paste like

Return everything to the pan and add the brandy (or sherry) and some cream and mush around more with the fork until it is a thick and lumpy paste add more cream if you need. You can blend or push through a sieve if you want a finer textured pâté.

Season with the salt and pepper.

Put in a bowl and put in the fridge. Serve on toast or bread with some kind of pickle (we had with orange and beetroot which was delicious)