Rabbit Paté

Course:

Appetizer

Practical information

Prep time

20 min
Cooking

40 min
Ready in

1 h

Difficulty
Price

Recipe
Comments (0)

Certainly one of our most famous patés... Rabbit meat is original, fine, tasty and light. The result of this highly simple recipe is marvellous./ If you chose to bake it in a single large tureen, place 3 bayleaves on and cook it for 1h30 (it must be covered while cooking).

Recipe's Ingredients

2 large chalots
2 eggs
2 ablespoons sour cream
bayleaves
a few blades of parsley

grated nutmeg, salt & pepper
600 g rabbit meat
400 g sausage meat
50 ml cognac or armagnac

Recipe preparation steps
1

Bone the rabbit or have it done by your butcher.
2

In a electric mixer, ground the meats together with a blade ; pour it in a bowl when finished.
3

Pre-heat oven to 400°F ; mince the chalots and parsley, add them with all the other ingredients except the bayleaves in the bowl. Mix everything together until well blended (use your hands !).
4

Taste and adjust seasonning....flavor needs to be strong for baking will decrease it a little.
5

Put the mixture in the small paté tureens and place one bay leaf on each paté; bake for 40 minutes.
6

Serve with French cornichons, out from small tureens in an ear-dish on a bed of lettuce.
Ready !