When I saw beautiful, fresh local rabbit livers in the case of my local butcher my first thought was pâté.
The livers themselves cost almost nothing, barely a dollar’s worth provided enough pâté for a party, and the good butter I added cost only a little more. 
In fact, when you make it yourself, this clever little mousse of fatty meat and butter loses it’s mystery and becomes nothing more than a decadent snack and a great way to elevate the humble liver.

Ingredients:
1/2 lb. liver
1 1/2 sticks unsalted butter
2 shallots
2 cloves garlic
3 tablespoons vinegar, wine, or brandy
Salt & pepper

First, thoroughly rinse and pat dry:
1/2 lb. liver (about 6 rabbit livers)

Sear liver to rare over high heat in:
1 tablespoon butter, browned 

Cool liver while in the same pan sautéing:
2 shallots & 2 cloves garlic, minced

Deglaze pan with:
3 tablespoons vinegar, wine or brandy

Combine in food processor:
Room temperature seared liver
Sautéed shallot & garlic
Pan drippings & vinegar (or spirit)
Salt & pepper to taste

Pulse until smooth while adding, in small pieces:
6 tablespoons cold butter

Melt remaining 2 tablespoons of butter for storing.

When pâté is smooth, store in small crocks, each covered with a thin layer of melted butter. This will protect the pâté from going bad or taking on other flavors during refrigeration.

Serve with crusty bread, Dijon mustard and cornichons, homemade dilly beans or your favorite pickles. Enjoy!