Rabbit liver pâté

Chicken liver pâté is a firm favourite when serving starters. The Preca sisters put a local touch on this recipe by using rabbit livers in the place of chicken livers. Serve in individual ramekins for a perfect dinner party starter. 

Rabbit liver pâté


  • 200g rabbit liver, trimmed and cut into chunks
  • Knob unsalted butter, more to top
  • 1 small onion, very finely diced
  • 1 clove garlic, finely chopped
  • ½ tsp fresh thyme, very finely chopped
  • 1 tsp parsley, finely chopped
  • Generous splash Fino sherry
  • Salt and pepper


1.Melt the butter in a small pan until bubbling.

2.Add the onion and garlic and fry gently for 5 mins until soft and translucent.

3.Add the liver and cook for 2 mins before adding the sherry, parsley, thyme, salt and pepper and stir for 1 min, then remove from the heat and leave for 2 mins.

4.Place in a food processor and blend for a few minutes until the pâté is smooth.

5.Leave to cool for 5 mins, spoon into a ramekin and smooth out.

6.Melt 2-3 tbsp unsalted butter in a saucepan and pour over the pâté to form a protective skin.

7.Leave in the fridge for a few hours to develop in flavour and to firm up.

8.And serve with toasted bread. 

This recipe first appeared on Gourmet Today TV, aired on TVM on 1 April, 2017. 

More in Food
An EU-wide survey reveals the Maltese have poor knowledge of food quality labels
Oriental chicken lettuce cups
Rachel Zammit Cutajar
Lobster Tom Kha
Rachel Zammit Cutajar
Veggie chow mein
Rachel Zammit Cutajar

Get access to the real stories first with the digital edition