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Rabbit Liver Pate Recipe
|Rabbit||1 Pound, chopped (1/2 Kilogram)|
|Pork belly||1 Pound, minced (1/2 Kilogram)|
|Pigs liver||8 Ounce, minced (225 Gram)|
|Pork sausage meat||1 Pound (1/2 Kilogram)|
|Garlic sausage||8 Ounce, minced (225 Gram)|
|Onion||4 Ounce, finely chopped (125 Gram)|
|Sherry||45 Milliliter (3 Tablespoon)|
|Chopped fresh parsley||30 Milliliter (2 Tablespoon)|
|Dried sage||15 Milliliter (1 Tablespoon)|
|Bacon slices||1 Pound (1/2 Kilogram)|
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
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.