Rabbit Liver Pâté

It’s fast approaching… Christmas that is, and I have been tasked with making a starter for all to enjoy. As there’ll be about 15 of us, all of whom are greedy and appreciate good food, I will be revisiting an old favourite of mine from this very blog. Rabbit liver pâté is rich, smooth and incredibly luxurious. The liver is sweeter than chicken, duck or goose liver and more delicate in flavour. This pâté is simple and quick and the results are so lovely. One of my most favourite things to eat in the world.

The tricky part is finding a butcher who sells rabbit livers… once you discover a source (like I have) tell NOBODY – or they’ll be constantly sold out. That’s the Christmas spirit for you isn’t it?!

200g rabbit liver (trimmed and cut into chunks)
2 tablespoons unsalted butter
1 small onion (very finely diced)
1 clove garlic (finely diced)
1/2 teaspoon fresh thyme (very finely chopped)
1 teaspoon parsley (finely chopped)
generous splash fino sherry
salt & pepper
3 tablespoons cream (whipped to peaks)

Melt the butter in a small pan until bubbling. Add the onion and garlic and fry gently fot 5 minutes until golden brown and soft. Add the liver and cook for 2 minutes before adding the sherry, parsley, thyme salt & pepper stir for 1 minute then remove from the heat and leave for 2 minutes.

Place in a food processor and blend for a few minutes until the pâté is smooth.

Leave to cool for 5 minutes, then gently fold in the whipped cream. Spoon into a ramekin and smooth out. Cover with some plastic wrap or if you’re feeling fancy – melt 2-3 tablespoons unsalted butter in a saucepan and pour over the pâté to form a protective skin.

Leave in the fridge for a few hours to develop in flavour and to firm up.

You can’t beat pate with some crunchy oven toasted bread – or even just crusty fresh bread.

  • Linda

    Hi…just came across your recipe, which sounds good and am eager to try it. I wonder if you could answer a couple of questions, though. I buy rabbits, frozen, from a butcher and each package has the liver in it. Each time I thaw 1 or 1 1/2 rabbits there is only a small amount of liver, today it was 5oz/142g. Do you think it would be alright to refreeze the livers so I cold wait until I had more of them and could make a larger batch of pate? The second question is, is there any reason why it couldn’t be reheated in a small pan of butter and eaten warm?
    Thanks so much!

    • Lee

      Hi Linda,

      Thanks for the comment… In answer, refreezing is fine, so long as it’s done quickly after thawing. If you can get them out before complete thawing, all the better.

      What I sometimes do is make up some weight by adding a little chicken livers (which are more readily available). Makes for a tasty combination of flavours.

      Also, eating warm in butter like you suggested is a delicious way to enjoy liver, with some crusty breads… Hmmmm… I’m hungry now!

      Hope this helps…


  • Sounds great. Thanks for sharing. I love the taste madeira brings to anything – I imagine/hope it was tasty!

  • Martin

    I bought a rabbit (raised locally) and with it came the liver. So, I was looking for recipes for rabbit liver and came across this. I haven’t eaten it yet, just prepared it, but warm it seems just fine, had to taste for seasoning. I’ll let you know the verdict after it has cooled a bit. I didn’t have any sherry on hand so I used Madeira, which is as close to sherry as I had.

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