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Fulfilling Rabbit Pâté

Fulfilling Rabbit Pâté
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Today is the day that I treat myself to some nice pieces of organic rabbit livers. Fresh, smooth and juicy! When cooking wild meat like rabbit, it is always good to use some good flavour in it. I went for a nutmeg, cumin and wonderful honour to Italy: semi-dry Marsala Wine. Fulfilling Rabbit Pâté – let’s start!

Total Time: 30 minutes + overnight chill in the fridge

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500g of good rabbit livers, washed and cleaned
A pinch of black pepper, nutmeg and ground cumin
150g of good quality lard (I used duck fat)
Kosher salt
3 medium shallots, peeled and sliced
120ml of Marsala wine
50g of butter

Fresh baguettes, chutney or almond flakes to serve with

Gently clean the livers and season them with some pepper, nutmeg and cumin.Fulfilling Rabbit Pâté

Melt a knob of lard in a medium frying pan or work on high heat. Add livers and roast until they get golden all the way through, for about 4 minutes. Stir.

Once they are baked through, lightly season with salt and taste.

Next, shallots in. Add another knob of lard and sauté for about 3 more minutes until they get beautifully brown.

Fulfilling Rabbit Pâté

Baste with Marsala Wine and reduce. Taste and season with some more salt if needed.

Take off the heat and let it cool down for a while.


Meanwhile take the butter and rest of the lard out of fridge and let it melt for a bit in room temperature.

After 15 minutes, place all the livers with shallots in 3 parts into a hand blender. Every time you place 1 part inside, add a knob of lard as well and blend. Continue until all the livers are processed and there is no lard left. In the finale, the consistency should be very creamy and smooth. Taste.

Mold the rabbit pâté into a clean glass jar. Pour melted butter on the top and refrigerate at least overnight, so the flavour comes within.

The rabbit pâté is great with fresh baked baguettes, my pumpkin chutney and/or cranberries. Bon appetit!

Makes 6 serves.

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