So this was a first for me but I've always been at home in the kitchen and it turned out great!! It's currently chilling in the fridge and i really hope i can convince my wife to try because i know she'll like it. We'd just butchered 8 rabbits over the weekend and the livers were destined for the dog bowl but i thought I'd give them a more royal ending to their lives. Ingredients: -8 rabbit livers (or about 1.5lbs of any other liver i guess) -5-6 strips bacon (i used thick cut fresh smoked non-cured) - 1 small onion minced - 3 large cloves garlic minced - 1 tablespoon butter - Your favorite herbs (i used thyme & rosemary) - EVOO (~1-2 tablespoons) - Salt/Pepper to taste Cast iron skillet on high, cook the bacon till crispy and set aside to cool but don't disregard the liquid. In the same pan with the bacon goodness, add the onion & garlic and saute for a few minutes (maybe 5, i don't count). Then add the whole livers, butter, and herbs cooking about 5 minutes aside until almost done but just pink on the inside. Take it of the heat, cover while you get out your blender. (This will allow the liver to stay warm but still cook through till no pink. Its like resting a steak, i think. LOL) While that's resting, dig out your blender or food processor. Add the contents of your skillet, making sure to spatula all that real healthy bacon fat goodness into your mixing device. Mix on low adding a little EVOO as needed. I was using a spoon & spatula to continue scraping down the sides and pushing contents onto the blade, making beautiful music as the blade smacked my metal spoon. I used very little EVOO and it turned into a warm VERY THICK paste. From there i transferred to a 9x6 pyrex dish licking the spoon & spatula as i went, smoothing to an even consistency. I added a little salt and pepper to taste, tried some with a saltine, had to re-smooth because i messed up my nice presentation, and vuala!! (sp??) Now it's wrapped with plastic and cooling. The only thing keeping me from eating it is writing this which is making me want to eat it even more. Next topic of discussion, would this freeze well??? And how would be the preferred way?? I mean IT'S GOOD, but not breakfast/lunch/dinner for the next week good!!