Delicate rabbit liver paste

Kitchen appliances and utensils:

• kitchen stove (hob);
• cutting board;
• a bowl;
• knife;
• tablespoon;
• wooden spatula;
• meat grinder (blender);
• container with a lid for a ready paste.

Ingredients

Step cooking

1. We clean the medium-sized carrots, wash and cut into half rings about 2 mm thick.
   
2. We also peel a large onion, wash it and cut into fairly large cubes, and cut the parsley branches into several pieces.
   
3. 500 g of rabbit liver are thoroughly washed in several waters, cleaned from films and veins and cut into large pieces.
   
4. 100 g of fat is cut into thin strips.
   
5. We send all the ingredients to a preheated pan, add 1-3 pcs. allspice peas and 2-3 bay leaves, and 5 min. fry all together over medium heat, stirring occasionally with a wooden spatula.
   
6. Cover and cook for another 5-7 minutes, not forgetting to mix the contents of the pan so as not to burn.
   
7. Remove the lid, salt, pepper to taste and fry for another 2-3 minutes until tender. Pieces of the liver should fry on the outside, but remain soft and pinkish inside.
   
8. Now grind the liver and vegetables twice in a meat grinder, and for the third time add 100 g of butter. We will cut it into 3 parts and we will alternate with portions of paste, so that all the ingredients are mixed evenly.
   
9. We mix the prepared paste well, try, if necessary, add salt or pepper, put it in a suitable container, lightly tamp with a spoon, close the lid and put in the refrigerator for 1 hour. And you can immediately spread on bread or croutons, garnish with a leaf of parsley and serve.
   
10. Such a paste can be stored in the refrigerator at t + 5 ° C for no longer than 5 days (although it is unlikely that it will stay there for such a long time!).
    

Useful Tips

• If you are afraid that the liver will be bitter, soak it in milk for 30-40 minutes.
• Butter is better to cool, then it is easier to twist in a meat grinder and will not spread on its walls.
• Instead of a meat grinder, you can use a blender, then we will not only grind all the ingredients, but also beat the paste mass.
• If you send the paste to the refrigerator for storage, put it in several jars and pour a thin layer of melted butter on top: it will harden and restrict the air flow, then the paste will not airy and will be better preserved.

Video recipe

It’s very simple and easy to cook rabbit liver paste, if you carefully watch this video. Pay attention to the selection of the necessary ingredients, to the thickness of their slices. This is important, because all products must be cooked at the same time so that the paste turns out to be tasty and have a pleasant, uniform consistency.

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