- 1 Fresh Rabbit Liver-Chopped into small pieces
- 2 Tbsp of Local St. Alberta Butter
- 1 Small Onion, Peeled and Fine Diced
- 1 Clove Garlic, Peeled and Fine Dinced
- Salt, Pepper, Hot Red Pepper Flakes to taste. Basil
- 2 Tbsp of good Sherry or Cognac (optional)
As I want the Rabbit Liver Pate to be part of a Dark Day’s Meal, I put the sherry on the side So add your butter and melt, then add your onions/garlic till clear, then add chopped liver and spices cook till liver is just done. Then pour mixture into the correct container to be able to stick blend it till smooth.
Place in container and allow to chill and for the flavors to blend for at least six hours, serve on crackers with cheese/peppers or in any way you would for store bought pate, one of my fravorites is spread on hot well toasted rye bread.
Now good Pate in the stores, costs about six to eight dollars, and its the most basic you can get, and who knows where that pork/beef liver is coming from. This recipe makes a bit more then half a cup of very flavorful rich Pate ( A little goes a long way) for around a dollar, and that is mainly because I pay dearly for my locally made St. Albert butter. If I was willing to use my regular non-local butter, I could have dropped the cost to about 50 cents or so for off the farm parts of this recipe.
This recipe can be made using any of the available livers at the stores or though your local farm gate sales. It will give a slightly different flavor depending on what liver is used, as well as what spices/herbs an or sherry you use.