Rabbit liver pâté with brioche

Rabbit liver pâté

  • 1 kg rabbit liver
  • 3 carrots
  • 2 onions
  • 6–7 cloves of garlic
  • 250 g butter
  • Black pepper corns
  • A small bunch of fresh thyme
  • 2 bay leaves
  • Salt
  • Honey
  • Calvados
Clean the rabbit liver and cut it into smaller pieces if necessary. Wash, peel, and cut the carrots and onions into smaller pieces. Bundle the bay leaves, black pepper corns and thyme into a piece of gauze. Roast the carrots and onions in a pan. Add the liver and the bundle of herbs and simmer until tender. Process the ingredients in a blender. Add the butter cubes during blending. Season with salt, Calvados and honey.


  • 500 g high-quality wheat flour
  • 25 g fresh yeast
  • 300 g butter
  • 7 eggs
  • 60 g salt
  • 60 g organic sugar
Pour the flour, yeast, salt and sugar into a stand mixer and mix until well combined. Add the eggs one by one and let it mix briskly for 5 minutes. Add the butter, which should be at room temperature, and mix for 5 more minutes. When the dough is ready, allow it to rise in a warm place for about 30 minutes. Pour the dough into a suitable baking tin and bake in the oven at 180–200 °C for 25–30 minutes.