Other Cooking Equipment > Cast Iron & Campfire Cooking
Cast Iron Pate
SmokinKat:
More fun with the new toy! I've been wanting to use up some of the rabbit in the freezer before I do our next run of butchering.
Made up a nice thick rabbit stew in the ceramic dutch oven, which turned out pretty good, but the real winner was the rabbit liver pate I did in the new skillet while the stew was simmering.
Threw some bacon grease in the Lodge, and sauteed about 6 cloves of garlic on low heat until it started to get a little softer. (The recipe I used called for also using 1 medium sweet onion, but I didn't have one on hand!)
Added probably half a pound of rabbit livers, and cooked till there were no longer pink.
I mashed them up a bit to make sure they were all cooked through
I took them off the stove to let them cool a little, and went and got a couple of sprigs of rosemary from outside to chop up.
Everything in the pan, plus rosemary, and 1/3 cup of coconut oil went in the food processor to puree. I added a dash of salt as well.
Ended up with four little servings, just perfect size for breakfast or snacks-- I'm eating some at my desk at work with carrots and snap peas as we speak! :) Quite tasty!
I think next time I might cut down the coconut oil a little-- the pate was awfully firm after being in the fridge. Rabbit liver has a really mild flavor, so you can really taste the garlic and coconut oil-- it's a really great flavor!
I'm also secretly hoping that James or his son grabs one thinking it'll be chocolate pudding.... mwah ha ha.
africanmeat:
It looks yummy , next time add the onion it will add a great flavour .
Smokin Don:
I am not a liver fan but that does look good Kat!!! I would eat it!!! Don
Las Vegan Cajun:
Great looking dish, nicely done. ;)
sliding_billy:
Looks delicious. Get the crackers ready.
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