1 small onion
1/2 pound rabbit livers
1/3 cup farmhouse cider
1/4 teaspoon ground black pepper
3 tablespoons unsalted butter, softened
1/2 teaspoon salt
3 tablespoons well-chilled heavy cream
PreparationThinly slice onion. In a small saucepan combine onion, rabbit livers, cider, and pepper and simmer, stirring occasionally, 10 minutes, or until rabbit livers are cooked through. Drain liver mixture in a sieve and in a food processor purée with butter, and salt until smooth. To facilitate cooling, transfer pâté to a plate and spread. Chill pâté in freezer, its surface covered with plastic wrap, 10 minutes.
In a small bowl whisk cream until it holds stiff peaks and fold in pâté. Transfer pâté to a ramekin and chill in freezer, covered, 15 minutes.
lloyd
That sounds delicious, Fish!...Do you make this often?.....We're glutting on wood pigeon here, so pate's coming on the menu shortly!...Just froze another dozen woody breasts tonight, but no bunnies to be had here right now...............
fish
lloyd wrote:
That sounds delicious, Fish!...Do you make this often?..........
not as pften as i would like!
Cabbagepatch
You need to point the gun at the bunny Fish!!! That way you can make some more
