Rabbit Liver Pate

Rabbit Liver Pate

A simple and quick spread for bread. Pate made from delicate rabbit liver with a hint of apple and thyme. I recommend serving it with crispy croutons.


  • Rabbit liver, 300 g
  • Onion, 1 piece
  • Apple, 1 piece
  • 30% cream, 80 ml
  • Marjoram, 0.5 teaspoon
  • Salt, a pinch
  • Pepper, a pinch
  • Clarified butter, 2 tablespoons
  • Thyme, 6 sprigs
  • Red wine, 80 ml


Clean, wash, and dry the liver. Finely chop the onion and sauté it in clarified butter. Add chopped liver, peeled and diced apple, thyme, pour in the wine, and fry over low heat for about 15 minutes until the liver is well cooked. Towards the end, season with salt, pepper, and sprinkle with marjoram. Allow to cool, then add the heavy cream and blend with a blender. Chill the pate in the refrigerator before serving.

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