LOCATION: Recipes >> Variety Meats >> Rabbit Pate
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Rabbit Pate
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Rabbit Pate
for 8 people :
600 gr (1 1/2 lb) rabbit meat (one 1.5kg (3 lb) rabbit)
400 gr (1 lb) sausage meat
2 large shallots
2 eggs
2 Tbspoons sour cream
5 cl (2 fl oz) cognac or armagnac
bayleaves
a few sprigs parsley
grated nutmeg
salt and pepper
Bone the rabbit or have it done by your butcher.
In a electric mixer, ground the meats together with a blade ; pour
it in a bowl when finished.
Pre-heat oven to 200C / 400F; mince the shallots and parsley, add
them with all the other ingredients except the bayleaves in the
bowl. Mix everything together until well blended (use your hands).
Taste and adjust seasoning - flavor needs to be strong for baking
will decrease it a little.
Put the mixture in the small pate tureens and place one bay leaf
on each pate; bake for 40 minutes.
Serve with French cornichons, out from small tureens in an ear-dish
on a bed of lettuce. If you chose to bake it in a single large
tureen, place 3 bayleaves on and cook it for 1 hour 30 minutes (it
must be covered while cooking).
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