Rabbit Liver Pate

Rabbits are available all year round, and are also considered pests to rural framers. The heart, liver and kidneys of the rabbit are all edible. Rabbits are suitable for both rural and urban environments. If one can get beyond the idea of eating Thumper, then one will find the meat lean, and very similar to chicken, but more flavoursome.

Ingredients

2 Rabbit livers
1 white onion, diced finely
Handful of parsley stalks
Pinch of ground nutmeg
Black pepper
Sea salt
Good quality cider
50 grams salted butter
250 ml whisked double cream

Method

Fry the onion in some oil with the parsley stalks, until the stalks wilt and the onions start to turn brown. Add the livers to the pan and sears on either side add the cider to the pan and a pinch of nutmeg. After the sauce has reduced, and the livers are fully cooked, drain and blend with the butter in a food processor. Once blended to a fine consistency, fold into the whisked cream. Once the mixture is an evenly mixed, pour into ramekins, and let set in the fridge for 4 hours. Serve with crusty bread.