Rabbit liver is a real delicacy, which belongs to the category of dietary food products. In addition to excellent taste, it is characterized by low calorie content and high content of useful substances.
Ingredients:
- Rabbit liver – 230 g
- Butter – 2 tbsp
- Onions – 2 pieces
- Garlic – 2 cloves
- Caraway – 1 sprig
- Parsley – 1 sprig
- Sherry – 100 ml
- Cream 35% – 3 tbsp
- Salt – 1/3 tsp
- Ground black pepper – 1/2 tsp
For onion jam
- Onions – 4 pieces
- Garlic – 2 cloves
- Olive oil – 70 ml
- Dried oregano – 1 tbsp
- Sherry – 100 ml
- Chicken broth – 200 ml
- Salt – 1 tsp
- Sugar – 1 tbsp
Directions:
- Clean the rabbit liver and cut into small pieces.
- Peel the onion and garlic and cut into small cubes. Remove the leaves from the cumin sprig and chop finely with a knife. Chop the parsley as well.
- Melt the butter in a frying pan. Put the onion and garlic and fry for 5 minutes until soft and golden brown.
- Then add the liver and after 2 minutes – sherry, parsley, cumin, salt, and pepper. Cook, stirring, for 1-2 minutes to evaporate the alcohol. Then remove from the stove and leave for 10 minutes.
- After the specified time, place the liver with the onion, garlic and remaining sherry in a blender bowl. Grind into a homogeneous mass.
- In a separate bowl, beat the cream until stiff peaks. Combine the resulting mass with the pate and mix gently.
- Place the resulting pate in a jar or bowl, covering with cling film in contact. If you like the pate chilled, put it in the refrigerator for a while.
- To prepare the onion jam, peel the onion and cut into half rings. Peel the garlic and finely chop with a knife.
- Heat the olive oil in a frying pan. Put in the onion, garlic, and oregano. Fry for 4-5 minutes until soft and then pour in the sherry. After 1-2 minutes, add the chicken broth, salt, and sugar. Bring to a boil, then reduce the heat and leave the mixture to cook at a low boil.
- Cook the jam for 30-35 minutes, pouring in a little water if necessary to keep the mixture juicy. Then turn off the stove and remove the mixture from the heat. Spread the finished rabbit liver pate on bread and serve, putting the onion jam on top. The finished snack can be spread on toast and slices of bread and served with onion jam. The pate should be stored in the refrigerator in a jar with a tightly closed lid for no more than five days.