A delicate pate made from rabbit meat, perfect for sandwiches for breakfast or dinner. The exceptional taste of roasted meat with vegetables, which cannot be found in store-bought pâtés. Additionally, thanks to pasteurization in jars, it can be stored for up to six months.
Ingredients
- Rabbit, 2 kilograms
- Smoked bacon, 200 grams
- Rabbit liver, 1 piece
- Butter (82%), 1 tablespoon
- Onion, 2 pieces
- Carrots, 2 pieces
- Parsley root, 1 piece
- Garlic cloves, 4 pieces
- Sprigs of rosemary, 4 pieces
- Chopped thyme, 1 tablespoon
- Salt, 2 pinches
- Pepper, 1 pinch
Preparation
- Clean and wash the rabbit liver, then chop it into smaller pieces. Peel and chop the onions. Saute the onions in a tablespoon of butter until translucent, then add the rabbit liver and sauté for a while longer.
- Wash the rabbit carcass and place it in a baking dish. Season the rabbit with salt, pepper, and chopped rosemary and thyme. Peel and chop the garlic, carrots, and parsley root into smaller pieces, then place them in the dish with the rabbit. Bake covered for 1.5 hours at 180°C (356°F), then uncover and bake for another half hour. After baking, let the rabbit cool.
- Once cooled, grind the meat, vegetables, bacon, and sautéed liver with onions twice using a fine sieve grinder. Mix everything thoroughly, add the fat that melted from the meat, and season with salt and pepper to taste. Mix again.
- Pack tightly into jars. Pasteurize for an hour from boiling. Let the jars cool and store them in the refrigerator. Enjoy!
