Rabbit pate
4 servings
120 minutes
Rabbit pâté is a refined Italian dish that embodies gastronomic luxury and traditions. Its roots delve into the depths of European cuisine, where meat pâtés are valued for their rich flavor and tender texture. In this recipe, rabbit fillet, beef fat, and chicken liver create a rich meat ensemble, while the aroma of porcini mushrooms and cognac adds elegant notes. Onion confit provides a sweet depth, and tarragon leaves and watercress refresh the composition. Served slightly warmed with Dijon mustard, it reveals a layered taste. This dish is perfect for a festive dinner or as part of an exquisite appetizer. Rabbit pâté is a gastronomic journey into the world of refined flavors where each ingredient plays its role in the symphony of enjoyment.
1
Rinse the rabbit fillet under running water and dry it with a towel. Cut into pieces and pass through a meat grinder with beef fat. Add cognac, salt, and pepper to the prepared minced meat. Mix thoroughly.
- Rabbit fillet: 200 g
- Beef tallow: 80 g
- Cognac (brandy): 10 ml
- Salt: to taste
- Ground black pepper: to taste
2
Cut the white mushrooms into large pieces and fry them in vegetable oil over medium heat until golden brown.
- Porcini mushrooms: 60 g
- Vegetable oil: 10 ml
3
Rinse the chicken liver under running water, dry it with a towel, and cut it into small pieces. Then coat in flour and fry in vegetable oil for ten to fifteen minutes until cooked.
- Chicken liver: 120 g
- Wheat flour: 30 g
- Vegetable oil: 10 ml
4
Take a terrine mold and line it with bacon slices so that the ends hang over the edges. Place half of the meat mixture, add sautéed mushrooms and sautéed chicken liver in the center, then top with the remaining meat mixture. Smooth the meat mixture and cover with the bacon ends.
- Bacon: 60 g
- Rabbit fillet: 200 g
- Porcini mushrooms: 60 g
- Chicken liver: 120 g
5
Place the form with the roll in the tray and add water to the tray. Put the meat to bake in the oven at 160 degrees for forty minutes.
6
Slice the onion into thin half-rings. Heat olive oil in a pan, add the sliced onion, salt, black pepper, lemon juice, and sauté over medium heat, stirring, for about fifteen minutes.
- Onion: 350 g
- Olive oil: 30 ml
- Salt: to taste
- Ground black pepper: to taste
7
When the onion becomes slightly transparent, reduce the heat, cover with a lid and cook for about forty-five minutes, stirring occasionally. Add balsamic vinegar, honey, sugar, stir and cook for another ten minutes.
- Balsamic vinegar: 40 ml
- Honey: 10 g
- Cane sugar: 10 g
8
The finished roll should be cooled: without removing it from the mold, place it under a press and put it in the refrigerator for at least four hours. Carefully remove the chilled pâté from the mold and slice it into small pieces.
9
Place 30 g of onion confit on a plate; the rest can be stored in a tightly sealed container or jar in the fridge. On the onion confit base, place slightly warmed rabbit pâté, garnish with tarragon and watercress, and serve with Dijon mustard.
- Dijon mustard: 80 g
- Garden cress: 1 bunch
- Tarragon leaves: 1 bunch