Buy all ingredients right below the recipe
INGREDIENTS
- 30 g peeled onion
- 30 g apples
- 200 g poultry liver
- 2 tablespoons lard and lard for pouring over jars
- 2 teaspoons salt
- 90 g butter
- 2 tablespoons port wine
- 1 rabbit
INSTRUCTIONS
- 1Debone 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.
- 2Roughly 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. While still warm, finely grind them in a meat grinder. Season the mixture with salt, mix, and set aside.
- 3In the pan over medium heat, melt another 1 tablespoon of lard, add the liver and apples, and sauté them so that the liver remains raw inside. Add butter and wait until it melts. While still hot, thoroughly blend everything. Add port wine, blend once more, then strain through a fine sieve, season with salt, and mix.
- 4Thoroughly mix both mixtures. Transfer the partially cooled mixture into canning jars. Tap the jars gently to release any air bubbles from the pâté. Smooth the surface of the pâté and pour warm lard over it to a height of 0.5 cm. Close the jars with lids.
- 5Preheat the oven to 95 °C. Place the jars with pâté in a pot and pour warm water around them so that it reaches two-thirds of their height. Place in the preheated oven and cook for 50 minutes. Then quickly cool the jars in cold water and let them rest in the refrigerator for at least overnight.
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.
Roman Vaněk
Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.