Rabbit Pâté
90 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
Debone the rabbit, clean the meat, and use it for another recipe. Cut the rabbit trimmings, of which we need 200 g, into 2 cm cubes. Peel the apple and cut it into 1 cm cubes. Clean the liver, remove membranes and white parts, rinse under running water, and let drain.
Roughly chop the onion. In a non-stick pan over medium heat, melt 1 tablespoon of lard, add the onion and rabbit, and sauté until golden brown. While still warm, finely grind them in a meat grinder. Season the mixture with salt, mix, and set aside.
In the pan over medium heat, melt another 1 tablespoon of lard, add the liver and apples, and sear them so that the liver remains raw inside. Add butter and wait for it to melt. While still hot, thoroughly blend everything. Add port wine, blend once more, then strain through a fine sieve, season with salt, and mix.
Chef's tip
Use rabbit trimmings, such as belly flaps. Sauté the liver briefly; you only need to sear the surface. Pour warm, but not hot, lard over it. There should be about a half-centimeter layer on the pâté. If you cook the pâté in a water bath for too long, it may curdle. Unopened pâté will last up to two months in the refrigerator. Once opened, consume it as soon as possible, like regular pâté. For preparation, you will need canning jars with lids.
Nutritional values
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