Rabbit pate
5 servings
240 minutes
Rabbit pâté is a true masterpiece of French gastronomy, embodying the elegance and refinement of this cuisine. The dish's history begins in the French provinces, where pasture-raised rabbits were considered affordable and tender meat. The pâté is prepared with aromatic herbs, white wine, and vegetables, creating depth of flavor with subtle spicy notes. The result is an exquisite, delicate pâté with a velvety texture and rich aftertaste. It is ideal as an appetizer with crispy baguette or rye toasts and pairs harmoniously with light white wine. A wonderful choice for a festive table or refined gastronomic pleasure any day.
1
Remove meat from the bone, chop it, and fry in melted butter in a saucepan.
- Rabbit: 1200 g
- Clarified butter (ghee): 50 g
2
Add onion, carrot, celery, cumin, rosemary, and thyme and fry until golden brown. Pour in white wine and vegetable broth; reduce.
- White onion: 50 g
- Carrot: 20 g
- Celery stalk: 20 g
- Ground caraway: 1 g
- Rosemary: 1 sprig
- Fresh thyme: 2 g
- White wine: 100 ml
- Vegetable broth: 50 ml
3
Blend the obtained mass, adding salt and pepper.
- Salt: 2 g
- Ground black pepper: 1 g
4
Cool the pâté for 3 hours and gently fold in the cream.
- Heavy cream 35% fat: 80 ml
5
Grease the silicone mold with butter and place it in the refrigerator for 10 minutes. Distribute the pâté into the molds, cover with a layer of butter, and place in the refrigerator to set.
