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Rabbit Pate Recipes
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
This Rabbit Or Hare Pate is simply irresistible and mouth watering recipe. Try this easy to prepare Rabbit Or Hare Pate I am sure you will love to share it with your loved ones. 1. Reserve the hare liver. Bone the hare and slice the meat reserving the bones.
Rabbit Or Hare Pate
GETTING READY 1 Preheat the oven to 325 F. MAKING 2 Bone the hare slice the meat reserving the liver and bones. Drizzle the meat with cognac and refrigerate overnight. Drain and reserve the cognac. 3 In a food grinder grind the hare liver pork and vegetables.
Rabbit or Hare Pate
Joint and bone the rabbit. Slice the meat into strips about inch wide. Put into a china basin with all the ingredients of the marinade. Stir well cover and leave in a cool place for 6 to 12 hours stirring occasionally. Chop the heart and liver and mix with the
Garlic Rabbit Pate
Mix the rabbit pieces with the pork liver sausagemeat garlic sausage and onion. Stir in the sherry parsley and sage and season well. Line a large terrine or ovenproof dish with the bacon slices allowing some of them to hang over the sides of the dish. Turn the
Rabbit Liver Pate
1. Remove the meat from the rabbit. Peel the carrot and onion and slice. Remove the rind from the bacon. Put the rabbit bones in a saucepan with the carrot onion bacon rind and bouquet garni. Season. Cover with water and simmer until two thirds of the liquid