Rinse the rabbit liver under cold running water, dry it, remove the veins. Cut into small pieces. Take 30 grams of butter and melt in a frying pan. Place the liver in a frying pan and fry for 1-2 minutes on each side.
Peel the onions and carrots, cut the onions into cubes, grate the carrots on a fine grater. Send vegetables to the liver. Add salt and pepper to taste.
Stir-fry the vegetables until soft, about 3-4 minutes.
Place everything in a bowl, add the remaining butter and blend until smooth using a blender. Rabbit liver pate is ready. I decided to serve it on toast.
Lightly grease the bread slices with butter and fry in a dry frying pan for one minute on each side.
Using a pastry bag with a nozzle, place the liver pate on the croutons and serve. If you do not serve the rabbit liver pate immediately, you need to store it in the refrigerator (to do this, place it in a container and close the lid or pour melted butter on the top of the pate so that the pate does not dry out).
Preparing liver pate will not take much time and will saturate the body with a large amount of useful substances. The most interesting thing is that it is suitable not only for everyday use. The consistency of the dish allows you to serve it in an original way, making all kinds of figures or rolling it into rolls.
This recipe is used by most housewives. Its advantages: availability of products, quick preparation and cooking.
We will need:
- 400 g chicken liver;
- bulb;
- salt;
- Bay leaf;
- carrot;
- sunflower oil;
- ½ tsp ground black pepper.
Follow these guidelines when choosing any liver:
- always use only fresh product;
- buy only chilled ones, as it is easier to recognize the spoiled part by color and smell;
- there is less dirt in the liver of a young animal (this organ is a filter for cleansing the body);
- Don't lose sight of the expiration date.
Each piece of liver must be freed of ducts and film to get rid of any remaining bile, which can add bitterness to the finished dish.
- We rinse the offal under running water and give time for excess water to drain away. Cut into large pieces and place in a frying pan with heated oil and bay leaf. To prevent liver pate from becoming bitter, it is important that nothing burns. Therefore, the bottom of the pan should be thick and the fire should be low. Cover the pan with a lid.
- At this time, we clean and wash the vegetables. Cut into large pieces in any shape, place on the liver and simmer with salt until soft. Cool, remove the bay leaves.
- Now, using a manual or electric meat grinder (a blender will also do), grind everything. To obtain a more tender and uniform pate, repeat the process. Add pepper and mix thoroughly.
All is ready. You can simply spread it on a sandwich or make small figures for an original presentation. If you want to serve the pate more elegantly, use the following recipe.
Liver roll with butter
Now we’ll take chicken liver pate as a basis, but it’s acceptable to try different options. To the components of the previous recipe, add 100 grams of fatty butter, which must be removed from the refrigerator in advance so that it becomes soft. For convenience, also prepare cling film.
- Spread the pate in an even layer onto the film in the shape of a rectangle.
- Spread butter on top and simply roll it up. Be sure to remove the cellophane when doing this.
- Put it in a bag and put it in the refrigerator. When the mass hardens, you can cut the roll into plastic pieces and place it beautifully on a saucer.
For variety, butter can be mixed with fresh herbs.
Cooking from pork liver
Instead of vegetable oil, we will use fresh lard, which perfectly “binds” all the components. Its relish will also soften the taste of fried pork liver, which often turns out to be bitter.
For a mild taste, you can also soak a piece of offal in milk for 1.5 hours.
For 0.5 kg of pork liver we take:
- 100 g lard;
- large carrot;
- 2 onions;
- ground pepper;
- nutmeg to taste;
- salt.
Let's start preparing liver pate from pork liver with lard. It is better if it is a fresh piece, since it is difficult to render the fat that we need from the salted one.
- Remove the skin, cut into small cubes, which we throw into a dry frying pan. Please note that it cannot be overheated - the fire must be low.
- As soon as enough fat has been rendered, move the cracklings to the side and pour in the chopped onion. Without turning up the heat and without browning the onion vegetable, add the carrots, chopped into strips. While everything is stewing, prepare the liver and add it to the pan.
- Increase the heat so that the pieces are slightly fried, close the lid and again keep on low heat for another 15 minutes, adding salt and spices.
- Next, as in the first case, twist the mass of pork liver twice.
The dish will be completely ready a couple of hours after being in the refrigerator.
Beef liver
In this recipe we will use mushrooms to add a little filling and change the taste.
We will need:
- beef liver - half a kilo;
- black pepper;
- 250 g champignons;
- a pair of large onions;
- 2 carrots;
- salt;
- 70 g butter;
- sunflower oil for frying.
Pieces of liver are cut coarsely so that they do not dry out during processing. This will retain more juice inside, which will make the beef liver pate soft. If you feel that you cannot keep the product juicy, then pour a couple of tablespoons of heavy cream while stewing.
- We start with mushrooms, from which you need to cut off all damaged areas, rinse, cut into cubes and place in a hot frying pan with sunflower oil. Stirring constantly, fry until all the liquid has evaporated.
- At this time, wash, peel and cut the vegetables, choosing the shape you want. When the mushrooms are ready, carefully, leaving the oil, remove them from the pan and add the onions and carrots. Simmer until half cooked.
- In the meantime, let's take care of the liver, which we chop coarsely, removing the film in advance. Add it to the frying. After keeping it on high heat for a couple of minutes, turn it down and simmer the dish for about 20 minutes.
- At the very end, add pepper and salt. Next, we pass the fried ingredients through a meat grinder, add the butter and the remaining sunflower oil.
- All that remains is to mix everything with a blender and transfer it to a container with a lid.
Serve when everything has brewed and cooled.
Dietary recipe from rabbit liver
Even children will devour pate prepared according to this recipe by both cheeks.
Prepare the following set of products:
- 450 g rabbit liver;
- bulb;
- 2 medium carrots;
- 6 cauliflower inflorescences;
- 2 tbsp. l. olive oil;
- salt.
Let's get started!
- We wash and clean the liver from all the film, cut it quite coarsely.
- We remove the peel from the carrots and place them together with the offal on the grill of a steamer. All this will take about 40 minutes to prepare.
- While we sauté the onion in olive oil. Make sure that it does not fry; to do this, immediately leave the heat on medium and stir constantly, and at the end immediately drain all the fat.
- When everything is ready, pass the whole mass through a meat grinder with a fine grid.
There should be enough vegetable juice so that the dietary rabbit liver pate does not turn out to be dry. Otherwise, you can add a little cream.
Turkey liver pate
Prepare:
- turkey heart, stomach and liver – 600 g;
- turkey fat - 2 tablespoons;
- olive oil – 2 tablespoons;
- carrots, onions – 300 g each;
- a pinch of nutmeg;
- mix of peppers and salt.
According to the recipe, we prepare the dish from turkey liver (it also contains vitamin K, unlike chicken), but we will also use other poultry by-products.
- Heat the oil in a frying pan and add the chopped onion, and after 2 minutes the diced carrots.
- Then we move the vegetables and in the free space we begin to melt the turkey fat, into which we lower the slices of the washed stomach and heart. Fry them under a closed lid for 15 minutes. Last we add the liver, which was previously soaked in milk.
- Together, everything should be cooked over medium heat for 7 minutes. Finally add salt and nutmeg and pepper. Cool without removing the lid, and then grind in a meat grinder. Pour off the fat from the pan and use a blender.
Place in a beautiful dish and shape as desired. If you serve it on a holiday table, you should decorate the pate with boiled eggs and herbs.
From duck liver
If you decide to diversify the preparation of this magnificent dish, then prepare duck liver pate using this recipe.
Products for the dish:
- onions – 1 pc.;
- duck liver – 500 g;
- semi-sweet wine – 100 g;
- garlic clove;
- cream - 100 ml;
- olive oil – 2 tbsp. l.;
- butter - 120 g;
- nutmeg and ground coriander;
- spices and salt.
Do not be alarmed by the presence of alcohol in the composition, since during heat treatment all alcoholic elements evaporate. Children are allowed to eat the prepared dish.
- Remove excess internal fat and film from the liver, rinse the offal in water, dry with paper towels and set aside for now.
- Sauté the onion in a frying pan where you immediately heat the olive oil and butter. As soon as it becomes transparent, add pieces of liver. Let it simmer for literally a minute on each side and pour in the wine.
- We wait for the liquid to boil away a little and only then add all the seasonings and salt. Pour in the cream. As soon as it boils, turn off the heat and leave to cool for 10 minutes directly in the pan.
Place everything together with the juice in a blender bowl, close and grind until smooth.
To store the pate in the refrigerator longer, place it in bowls and pour a thin layer of melted butter on top, forming a film.
How to make cod liver?
This option is very often used to serve at buffets and celebrations as an appetizer. You don't need to prepare the liver yourself; just add the ingredients to canned liver, which you can buy at any store.
Prepare:
- half a red onion;
- a heaping tablespoon of Hochland cream cheese;
- a jar of cod liver (120 g);
- 3 teaspoons lemon juice;
- fresh dill.
More often, canned cod is mixed with boiled eggs or placed in “boats” made from them.
- Chop half of the onion very finely and pour in lemon juice. So that it has time to marinate, we leave it for a while.
- In the meantime, dump the cod liver pate into a plate, add a spoonful of butter from a jar and curd cheese. Take a fork and mash everything thoroughly, mixing at the same time. Here we also pour the prepared onions without juice and finely chopped greens.
The mass can be used in different ways. For example, fill profiteroles or tartlets with it. You can simply slice the black bread thinly, spread it with pate and decorate it.
From goose liver
Prepare the following set of products:
- medium bulb;
- 100 g red lentils;
- ½ tsp paprika;
- a piece of goose fat (can be replaced with butter);
- 50 g butter;
- 150 g goose liver;
- salt.
Try the goose liver recipe, although you can use any, but we will take the offal from this particular poultry.
- Lentils must be thoroughly washed with running water and cooked. The packaging should contain instructions on how to do this correctly.
- Melt a piece of fat over low heat and fry on it first finely chopped onion, and then chopped goose liver without film and fat.
- Sprinkle with paprika and cook until done.
- Then you should drain the water from the lentils and cool them together with the liver. Grind everything using a meat grinder or blender, adding butter and salt.
Let the appetizer brew, divided into cups, in the refrigerator overnight. The pate is ready.
Baked liver pate
An original cooking method with minimal preparation time. Any liver that you bought or found in the refrigerator will do.
Necessary:
- 30 ml milk;
- 1 egg;
- 250 g liver;
- 70 g butter;
- allspice and thyme;
- salt.
There are fewer calories in this liver pate, and the appetizer itself turns out to be a beautiful pink hue.
- It is better to first soak any liver in water for about an hour. Then we drain the liquid, cut off everything unnecessary and divide it into pieces. We throw them into a blender cup, add milk, break the egg, spices and start grinding with melted butter.
- When the consistency of the pate becomes homogeneous, pour it through a strainer into 100 ml molds. Place in the oven at 170 degrees for 25 minutes. You can serve the appetizer after it has cooled completely.
Delicious pate in a slow cooker
Here we will use tips from French cuisine. As a result, the dish should look like a soufflé.
Ingredients:
- liver – 700 g;
- large onion head;
- 4 chicken eggs;
- garlic - 5 cloves;
- cream – 300 ml;
- ground pepper;
- salt;
- butter - 120 g;
- favorite spices.
Let's get started!
- We start by preparing minced liver, for which we wash the liver, peel off the film and pass through a meat grinder, adding melted butter, pepper, seasonings and salt. Break the eggs here and stir the mixture well. It should turn out quite liquid.
- Grease the multicooker bowl with oil and pour the minced meat into it and level it out. Close the lid and set the “Baking” mode for 1 hour. After the signal, do not rush to take out the soufflé so as not to break it and spoil its shape. Wait about 20 minutes, then place on a plate.
When serving, the liver souffle can be cut into plastic pieces or simply placed in a whole layer so that everyone can cut off a piece for themselves and spread on bread. Use fresh herbs for decoration.
Prepare:
- pork liver – 500 g;
- underbelly (peritoneum) – 300 g;
- bacon strips – 250 g;
- pig meat – 150 g;
- bulb;
- canned sardine – 50 g;
- egg;
- milk – 50 ml;
- 0.5 tsp. black pepper;
- flour – 2 tsp;
- salt.
Let's get started!
- Let's prepare the liver first, wash it and cut off what is unnecessary. Cut into large pieces and blanch in boiling water for about 5 minutes. Then drain the water and cool.
- We install a meat grinder. First we begin to twist the liver, chopped meat and undercuts. We also add canned food, chopped onions, spices, flour, milk and salt. Use a blender to bring everything smooth.
- Take a low bread pan or just a rectangular one. We lay out the sides and bottom with strips of bacon and fill with the resulting minced meat. We also cover the top with the remaining hanging strips.
- Preheat the oven to 200 degrees and place the mold there. After 1 hour and 10 minutes, remove, cool and remove the finished dish from the mold. Turn it over and put a weight on top so that the excess juice runs away. Additionally, cool in the refrigerator for 4-5 hours.
Chicken by-products with eggplants
If your children do not like to eat liver, then you can trick them a little by adding vegetables to the dish, which will interfere with its taste.
For this pate you need:
- 300 g chicken hearts;
- 300 g stomachs;
- 300 g liver;
- large eggplant;
- large bell pepper;
- ground black pepper;
- 5 cloves of garlic;
- 60 g butter;
- a couple of large spoons of vegetable oil;
- salt;
- greenery.
- First, place the chopped stomachs and hearts in a deep baking pan along with sunflower oil. Place in the oven and cook at 200 degrees.
- After 15 minutes, stir and add unpeeled but diced eggplant, chopped onion and bell pepper. Cover everything with pieces of chicken liver on top and leave in the oven again for 15 minutes. Open it, but not often, to check the readiness of the food.
- We take out a baking sheet, put the butter and wait for it to melt. Let it cool a little, place all the ingredients in a blender bowl and bring the mixture until smooth. The finished pate has a very pleasant color.
Transfer it into molds and leave for a short time in a cool place. At the end we decorate with fresh herbs.
Hare tripe pate
When a hunter in a family brings his prey, the housewife begins to prepare a delicious dinner. What to do with hare offal? Of course, pate!
Necessary:
- liver, lungs, heart, kidneys, peritoneum from 1 hare;
- pork chops – 100 g;
- 1 piece each carrots and onions;
- a mixture of peppers;
- 4 bay leaves;
- thyme, ginger, marjoram to the cook’s taste;
- 3 eggs;
- salt;
- 1 tbsp. l. butter.
Since the insides are from a wild animal, the processing will be different.
- To begin, soak the giblets in water with acetic acid for at least 3 hours. Then we rinse them and set them to cook. Before the boiling process, remove the resulting foam and leave on the fire for 4-5 minutes. Drain the liquid and place again under running water.
- First place all the spices, bay leaf and ½ part of the chopped lard, onion and carrots on the bottom of a thick-walled baking sheet or frying pan. Next comes meat and offal, which we cover with the remains of vegetables and lard.
- Preheat the oven to 150 degrees, place the prepared products and wait for about 3 hours. If you notice that there is no liquid, add water to the bottom of the pan to prevent the mixture from burning.
- We take it out, twist it through a meat grinder, add butter with eggs and salt, mix with a blender. If the mixture is needed as a filling, then it is ready. For a delicious hare liver pate, place it in small ramekins and bake again for 20-30 minutes.
We take it out, cool it and decorate it.
Pate is a wonderful appetizer. Tender, juicy, aromatic. Do not deny yourself the pleasure of delighting your loved ones with such a simple but delicious dish!
Looking for a tasty, aromatic, filling and budget-friendly snack? Prepare rabbit liver pate. From a set of simple products and in a short period of time you will make a delicious snack that will serve as an excellent addition to your everyday or holiday table.
You can make a delicious pate from offal. The main ingredients of this dish are liver and sautéed vegetables. To improve the taste, housewives add butter, aromatic herbs and spices to the pate. Do you want to turn an ordinary pate into a culinary masterpiece? Add some processed or hard cheese.
On a note! Choose your rabbit liver responsibly. If you have even the slightest doubt, soak the offal in filtered water or whole milk before heat treatment .
Compound:
- 0.5 kg rabbit liver;
- 0.1 kg rabbit heart;
- 50 g butter;
- onion head;
- salt and allspice to taste;
- Refined vegetable oil - for frying.
Cooking:
Pate “Tender”
Rabbit liver pate can be prepared at home with a delicate filling of butter and herbs. If you plan to serve such an appetizer at the holiday table, then it is best to make a roll. After cooling, this pate roll is easy to cut and holds its shape.
On a note! To improve the taste, housewives add chopped fresh lard and fried champignons to the pate.
Compound:
- 1.5 kg rabbit liver;
- 50 ml cream with 10-20% fat content;
- 3 onions;
- carrots - 1 root vegetable;
- a bunch of fresh dill;
- 0.2 kg butter;
- aromatic seasonings and salt to taste.
Cooking:
"Eating at home"
Many housewives like to watch various cooking shows in their spare time. For several years now, “Eating at Home” has remained a favorite program. The incomparable presenter shares recipes and secrets of preparing delicious dishes in the home kitchen. Today we will prepare rabbit liver pate from Yulia Vysotskaya.
Compound:
- 0.4 kg of rabbit liver;
- 3 shallots;
- 0.35 kg butter;
- 50 ml Calvados;
- 0.2 liters of cream with a fat concentration of 20%;
- 1 garlic clove.
Cooking:
- We start by preparing the rabbit offal. If you are not sure of its ideal quality, then it is better to pour cow’s milk into the liver after washing and leave for 2-3 hours to soak.
- Peel the onion and finely chop it with a knife.
- Place 100 g of butter in a saucepan and melt.
- Add chopped shallots to melted butter.
- Fry until softened and golden brown.
- Cut the rest of the butter into equal cubes and place in the refrigerator.
- When the onion is almost ready, add chopped garlic cloves to it.
- Fry for a couple more minutes.
- Add the alcoholic drink Calvados to the onion mass.
- Stir and continue to simmer.
- After 3-5 minutes, the alcohol will evaporate, now pour in cream at room temperature in a thin stream.
- Bring this mass to a boil.
- Then reduce the heat to low and simmer for a few more minutes until the mixture thickens.
- Place the prepared rabbit liver into the creamy onion mixture.
- Salt to taste, mix and simmer until the offal is ready on maximum heat.
- Remove the saucepan from the heat and cool.
- Then using an immersion blender, grind all the ingredients to a pate consistency.
- Add 130 g of chilled butter to the liver mass in portions and continue beating until smooth.
- Melt the remaining butter and add a rosemary sprig for flavor.
- Place the pate in a container or glass container, and carefully pour melted butter on top.
- Cool and put in the refrigerator for several hours.
I have prepared liver pates with different livers (pork, beef, chicken, turkey), but the most delicious and most tender pate is obtained from rabbit liver. It has a uniform structure and a slightly sweet taste. It can easily be applied to a slice of bread or cookies.
In our family, rabbit liver pate takes pride of place, and I often serve it for breakfast with a cup of aromatic tea. If I prepare such a pate for guests, I make the presentation more festive, although the simplified version, in my opinion, looks great.
After reading the recipe, you will understand that preparing such a pate is very simple. I hope many people will like the result. I recommend trying it.
To prepare rabbit liver pate at home, prepare the necessary set of ingredients.
Wash the liver under cold running water, dry with a paper towel, remove the film and veins. Cut the liver into medium pieces.
Peel the onion, wash and cut into small cubes.
Peel the carrots, wash them, grate them on a medium grater.
Melt butter (30 g) in a frying pan and add the liver.
Fry for 1-2 minutes on each side.
Place prepared vegetables on the liver. Add salt and pepper to taste.
Stirring occasionally, fry the vegetables until tender, about 5 minutes over low heat.
Place the liver and vegetables in a blender bowl and blend until smooth.
Rabbit liver pate is ready.
Transfer it to a convenient bowl and pour in a thin layer of melted butter. Oil is needed so that the pate does not dry out and is stored longer. Garnish the rabbit pate with black peppercorns and place in the refrigerator.
When the butter has completely hardened, the dish can be served.
Pate made from rabbit liver is tasty, tender and aromatic. It can be served on bread, croutons, salty cookies, and is also very tasty as a filling for pancakes. I recommend trying it.
