Rabbit pâté is a rich and flavorful dish that's perfect as a spread for bread or crackers. The tender rabbit meat blends beautifully with herbs, spices, and often some wine or brandy for depth of flavor. Here's a recipe to make a smooth, creamy rabbit pâté:
Ingredients:
- 1 rabbit (about 1 kg), cleaned and cut into pieces
- 2-3 tbsp butter
- 1 onion, finely chopped
- 2-3 garlic cloves, minced
- 100 ml cream (heavy or double cream)
- 100 ml white wine or brandy (optional, for flavor)
- 1 tsp dried thyme (or a few sprigs of fresh thyme)
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 tsp lemon juice (optional, for freshness)
- A pinch of nutmeg (optional)
Instructions:
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Prepare and Cook the Rabbit:
- Heat 2 tablespoons of olive oil in a large pot or deep skillet over medium heat. Add the rabbit pieces and brown them on all sides (about 5 minutes).
- Add the chopped onion, garlic, thyme, and bay leaf to the pot. Cook for another 2-3 minutes until the onion becomes translucent.
- Pour in the white wine or brandy (if using) and let it simmer for a few minutes to reduce the alcohol.
- Add enough water or stock to cover the rabbit, season with salt and pepper, then cover the pot and simmer for about 1-1.5 hours, or until the rabbit meat is tender and easily comes off the bone.
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Shred the Meat:
- Once the rabbit is cooked and tender, remove it from the pot and let it cool slightly. Discard the bay leaf.
- Shred the rabbit meat from the bones and place the meat in a food processor. Make sure to discard any small bones.
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Make the Pâté:
- In a small pan, melt the butter and add a pinch of nutmeg (if using).
- Add the shredded rabbit meat, sautéed onions and garlic, and the remaining cooking liquid (without excess fat) into the food processor.
- Blend the mixture, gradually adding the cream, melted butter, and lemon juice (optional) until it becomes smooth and spreadable. Adjust the consistency by adding more cream if necessary.
- Taste and season with additional salt and pepper, if needed.
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Chill:
- Transfer the pâté into a bowl or jars. Smooth the top and optionally cover it with a layer of melted butter to preserve it.
- Let the pâté chill in the fridge for at least 3-4 hours, or overnight, to allow the flavors to fully develop.
Serving Suggestions:
- Serve the rabbit pâté with crusty bread, crackers, or fresh vegetables.
- Pair with cornichons, chutney, or mustard for a balance of flavors.
Variations:
- Herb Variations: You can experiment with different herbs like rosemary or sage for a distinct flavor profile.
- Liver Addition: Some recipes add rabbit liver for a richer pâté. You can sauté the liver with the onions and garlic before blending everything.
Would you like suggestions for a different texture or additional seasonings?
