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Rabbit Pate

KYAfield's picture
That's French cuisine in the Kentucky countryside. Philippe Roca offers his renowned recipe for rabbit pâté.
Ingredients
  Rabbit 4 Pound, deboned (including kidney and liver)
  Pork shoulder/Veal meat 2 Pound
  Bacon strips 12 , divided
  Eggs 2
  Whiskey 1⁄2 Cup (8 tbs)
  Sea salt To Taste
  Italian seasoning 1 Tablespoon
  Rosemary 1 Teaspoon
  Mushroom 100 Gram
  Onion 1
  Garlic 2 Clove (10 gm)
  Bay leaves 4
Directions

GETTING READY
1. Preheat the oven to 350 degrees F.
2. Line a clay pot with 10 bacon slices and set aside.
3. Chop the rabbit and grind rabbit meat except the tenderloins and pork together.
4. In a blender, grind onion, mushrooms and garlic.

MAKING
5. In a large bowl, take out the ground meat; add in the eggs, whiskey and sea salt.
6. Season the meat mixture with Italian seasoning.
7. Add in the mushroom mixture and mix thoroughly all the ingredients.
8. Place half of the meat mixture into the prepared clay pot. Top with rabbit tenderloin and place the remaining meat mixture.
9. Decorate the dish with remaining bacon slices and bay leaves.
10. Cover the pot with an aluminum foil and bake in oven for 1 hour.
11. After 1 hour remove the foil and bake for another 1 hour.
12. Take out the pate from the oven and let it sit for an hour.

SERVING
13. Slice the pate and serve with some red wine.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Preparation Time: 
20 Minutes
Cook Time: 
120 Minutes
Ready In: 
140 Minutes
Servings: 
15
For all those French cuisine fans, this rabbit pate recipe is a must try. Take a look at the video to see very clear and simple directives to make rabbit combined with mushrooms, and whiskey to make a mouthwatering dish. Few minutes of baking and you are ready with a simple yet exotic recipe for the whole family!

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