Gourmet Survival Recipe: Rabbit Liver Pate

Rabbit Liver Pate
We’ve covered the benefits of farming your own rabbits for meat in an off-grid/survival situation before, so we won’t get too far into the whole “highly efficient protein source”/”OMG they breed so fast” angle here. Instead, we’re going to just assume you’ve survived whatever big SHTF moment you’ve prepped for, you’ve grown your rabbits, and now you’re ready to eat.

Once you’re past the whole “cookin’ over an open fire” experience, however, you’ll want something a bit more advanced. That’s where this recipe, from a blog called “Just Another Day on the Farm” comes in. It’s all about getting the most bang for your rabbit’s livers in a tasty, nutrient-rich way that should be good on toast or- if you’re me- on Doritos.

Check it out, below, in this (abridged) article first published back in 2008- then let us know if you’re gonna give it a try in the comments at the bottom of the page. Enjoy!

Just Another Day on the Farm | Rabbit Liver Pate Recipe

Rabbit Pate
Image Courtesy Of Just Another Day On The Farm

What You’ll Need

  • 1 Fresh Rabbit Liver-Chopped into small pieces
  • 2 Tbsp of Local St. Alberta Butter
  • 1 Small Onion, Peeled and Fine Diced
  • 1 Clove Garlic, Peeled and Fine Dinced
  • Salt, Pepper, Hot Red Pepper Flakes (to taste), Basil
  • 2 Tbsp of good Sherry or Cognac (optional)

Add your butter and melt, then add your onions/garlic until clear, then add chopped liver and spices cook till liver is just done. Then, pour mixture into the correct container to be able to stick blend it till smooth. Place the mix in container and allow to chill and for the flavors to blend for at least six hours, serve on crackers with cheese/peppers or in any way you would for store bought pate, one of my fravorites is spread on hot well toasted rye bread.

Good Pate in the stores, costs about six to eight dollars, and it’s the most basic you can get. Who knows where that pork/beef liver is coming from? This recipe makes a bit more then half a cup of very flavorful, rich pate (a little goes a long way) for around a dollar. That is mainly because I pay dearly for my locally made St. Albert’s butter. If I was willing to use my regular, non-local butter, I could have dropped the cost to about 50 cents or so for the “off the farm” parts of this recipe.

This recipe can be made using any of the available livers at the grocery stores, or though your local farm gate sales. It will give a slightly different flavor depending on what kind of liver is used, as well as what spices/herbs or sherry you use.

Source | Photo: Just Another Day on the Farm.

Written by Jo Borrás

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