Rabbit Liver Pate Recipe


Difficulty LevelMediumHealth IndexAverage
MethodMain Ingredient


 Rabbit1 Pound, chopped (1/2 Kilogram)
 Pork belly1 Pound, minced (1/2 Kilogram)
 Pigs liver8 Ounce, minced (225 Gram)
 Pork sausage meat1 Pound (1/2 Kilogram)
 Garlic sausage8 Ounce, minced (225 Gram)
 Onion4 Ounce, finely chopped (125 Gram)
 Sherry45 Milliliter (3 Tablespoon)
 Chopped fresh parsley30 Milliliter (2 Tablespoon)
 Dried sage15 Milliliter (1 Tablespoon)
 Bacon slices1 Pound (1/2 Kilogram)

Nutrition Facts

Serving size: Complete recipe

Calories 4581 Calories from Fat 2825

% Daily Value*

Total Fat 316 g486.3%

Saturated Fat 107.1 g535.3%

Trans Fat 1.4 g

Cholesterol 1950.2 mg650.1%

Sodium 7538.5 mg314.1%

Total Carbohydrates 34 g11.2%

Dietary Fiber 9 g35.9%

Sugars 5.3 g

Protein 374 g748.8%

Vitamin A 1061.1% Vitamin C 196.7%

Calcium 53.8% Iron 471.9%

*Based on a 2000 Calorie diet


Mix the rabbit pieces with the pork, liver, sausagemeat, garlic sausage and onion.
Stir in the sherry, parsley and sage and season well.
Line a large terrine or ovenproof dish with the bacon slices, allowing some of them to hang over the sides of the dish.
Turn the meat mixture into the dish and fold the bacon slices over the top.
Cover with foil and a lid and put into a roasting pan half-filled with boiling water.
Put the pan into the oven preheated to warm (170°C/325°F or Gas Mark 3) and cook for 3 hours or until firm.
Remove the lid and place a weight over the foil.