No matter how many recipes I try, the most delicious for me is still rabbit liver pate. It turns out to be very tender, fragrant and slightly sweet. I cook it with shallots and white wine. These additives help to enhance the refined taste of the dish.
Ingredients
- Rabbit liver - 600 g
- Shallots - 1 piece
- Wine (white) – 3 tbsp.l .
- Melted butter - 40 g
- Nutmeg - at the tip of the knife
- Ground black pepper - 0,3 tsp.
- Salt - 0,5 tsp.
- Milk - 1 l
Step-by-step cooking recipe
Wash the liver, peel it from the films, cut it and place it in a bowl.
Pour cold milk and set aside for 20 minutes.
Put the liver in a colander and leave for 10 minutes.
Peel and slice the shallots.
Melt the butter in a frying pan, add the shallots and fry until golden brown.
Add the liver and cook for 15 minutes, stirring occasionally.
Pour in the wine and simmer for another 3 minutes.
Add salt, spices and puree with an immersion blender until smooth.
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