Tuscan style rabbit liver pate

Name: Tuscan style rabbit liver pate
Ingredients: Lots of standard olive oil; 100g cleaned rabbit livers; ½ small onion, very finely chopped; 2 cloves of garlic — 1 finely chopped, 1 roughly chopped; Salt; Pepper; A pinch of mixed spice; A good glug of marsala wine or vin santo (sweet sherry will do, or vermouth); A little very good olive oil; 6 cherry tomatoes, as ripe as possible; 1 sprig of fresh thyme, only the leaves pulled off the stems (Keep the stems for a stock); A little fresh marjoram or basil; ½ French stick or some useful sourdough (any good bread will do at a push)

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Enjoy Tuscan Style Rabbit Liver Pate with Shooting UK. Traditional and modern takes on game meat recipes perfect for any country kitchen.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.shootinguk.co.uk.

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Ingredients

Lots of standard olive oil
100g cleaned rabbit livers
½ small onion, very finely chopped
2 cloves of garlic — 1 finely chopped, 1 roughly chopped
Salt
Pepper
A pinch of mixed spice
A good glug of marsala wine or vin santo (sweet sherry will do, or vermouth)
A little very good olive oil
6 cherry tomatoes, as ripe as possible
1 sprig of fresh thyme, only the leaves pulled off the stems (Keep the stems for a stock)
A little fresh marjoram or basil
½ French stick or some useful sourdough (any good bread will do at a push)