RABBIT PATE
Make and share this Rabbit Pate recipe from Food.com.
Provided by cjelli
Categories Rabbit
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- boil the organ meats for about 10 minutes, drain well.
- at the same time saute the mushrooms with onions until tender.
- mix all ingredients in a bowl until well-blended.
- put in square box and refrigerate overnight before serving.
Nutrition Facts : Calories 301.1, Fat 19.7, SaturatedFat 10.5, Cholesterol 359.9, Sodium 1231.7, Carbohydrate 10, Fiber 2.5, Sugar 2, Protein 20.9
STEWED RABBIT WITH PATE
The chichken version of this recipe is popular in Vietnam. Since, I love the taste of rabbit so much and rabbit is not that expensive in France, I tried this recipe with rabbit and it was really good. I'm new to this site, sorry if you find the format and instructions are a bit odd.
Provided by Derek P.
Categories Rabbit
Time 13h30m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare:.
- * rabbit cut into serving pieces.
- * wash with salt water.
- * let it dry before marinade.
- Marinade:.
- * mix onion, garlic, chili, peper, herb du province with red wine.
- * seasoning with salt, i used about one tsp of salt for the whole rabbit.
- * let the rabbit sit in the mix soup in the fridge for one night.
- Cooking:.
- * remove the rabbit from the marinade soup, reserve the mixture
- * fry the rabbit in medium heat until light brown.
- * mix chopped tomatoes to the frying pan, wait until rabbit turn brown.
- * pour in chicken broth and the reserved marinade soup.
- * slowly cook for 1 hours until the meat is tender but not falling apart.
- * put in carrot and potatoes, cook for another 20 minutes.
- * fry pate with finely chopped garlic until the smell is nice.
- * pour the pate garlic mixture to the rabbit stew, stir well.
- * can be thicken and seasoned again before serving.
- Serving hot with French bread.
Nutrition Facts : Calories 399.4, Fat 0.8, SaturatedFat 0.2, Sodium 81.1, Carbohydrate 82.9, Fiber 12.3, Sugar 12.4, Protein 9.7
RABBIT & PORK TERRINE WITH PEPPERCORNS
This rich terrine, with thyme, allspice and brandy, can be pressed and mature overnight for a perfect make-ahead starter or light lunch
Provided by Jane Hornby
Categories Lunch, Starter, Supper
Time 2h45m
Yield Serves 8 as a starter or lunch
Number Of Ingredients 12
Steps:
- Ask your butcher to remove the meat from the rabbit, or do it yourself. The leg meat can be as roughly prepped as you like, but keep the loins as neat as you can.
- Put the leg meat, trimmings and pork belly in a processor, finely chop, then tip into a large bowl. Melt the butter and cook the garlic, shallots and thyme together gently for 8 mins or until the shallots are soft but not coloured. Tip onto the minced meat, add the allspice, peppercorns and 3 tbsp brandy, then mix well. Leave to mingle for 1 hr, or longer if you like, in the fridge.
- Add the oil to the pan and quickly brown the loins; you don't need to cook them through. If you fancy, add 1 tbsp brandy to the pan and flambé them to finish. Set aside on a plate and tip any pan juices into the minced mixture.
- Heat oven to 160C/140C fan/gas 3. Remove the garlic from the mince and season generously. It's a good idea to fry a small ball of the mixture, let it cool, then taste to check the seasoning. Line a 900g loaf tin with a strip of foil. Stretch each piece of bacon a little with your knife. Arrange the rashers so that the base of the tin is covered with overlapping bacon and the rashers come neatly up the sides in a single layer and overhang generously. Boil a kettleful of water.
- Press a third of the mince into the tin. Make a lengthways channel along one side, then poke in a line of loin pieces, so that they meet end-to-end. Scatter half the cornichons over the other side. Add the next third of mince and repeat, this time with the loins and cornichons on the opposite sides. Cover with the remaining mince, then bring the bacon over to seal. Wrap tightly in foil and put in a deep roasting tin. Pour in enough hot water to come halfway up the terrine and bake for 2 hrs or until a skewer comes out hot from the middle of the terrine, and the juices run clear. Top up the water if needed.
- To press the terrine, sit the loaf tin on a rack in a roasting tin. Tear some cardboard to fit the top of the loaf tin as neatly as you can (we used egg box lids). Add a few layers and sit something extremely heavy on top to press the cardboard and terrine down (we used a cast-iron dish). Cool to room temperature, then chill completely, ideally overnight. Remove the weight and re-wrap the terrine in clean foil or cling film. Ideally, let it mature for 2 days in the fridge before eating. Serve with the pickle salad, below, and remaining cornichons.
Nutrition Facts : Calories 406 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 41 grams protein, Sodium 1.5 milligram of sodium
More about "rabbit pate recipes"
RABBIT LIVER PATE | HOSTILE HARE HOMESTEADING URBAN …
From hostilehare.com
Estimated Reading Time 1 min
RABBIT PâTé ⋆ MECOOKS BLOG
From mecooks.com
Estimated Reading Time 4 mins
RABBIT PâTé - THE TOMATO
From thetomato.ca
Estimated Reading Time 2 mins
RABBIT PATE RECIPE | EAT SMARTER USA
From eatsmarter.com
Servings 1Total Time 2 hrs 45 mins
13 DIY RABBIT TREATS YOU CAN MAKE AT HOME | PET KEEN
From petkeen.com
31 DELICIOUS AND EASY RABBIT RECIPES YOU NEED TO TRY
From morningchores.com
10 BEST RABBIT MEAT RECIPES | YUMMLY
From yummly.com
RABBIT PATE — EATWELL101
From eatwell101.com
RABBIT PIE RECIPE
From bakerrecipes.com
RABBIT PATE RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
RABBIT LIVER PâTé RECIPE - PERFECT ELEVENSES OUT IN THE FIELD
From shootinguk.co.uk
HOP TO IT: HUGH FEARNLEY-WHITTINGSTALL'S RABBIT RECIPES
From theguardian.com
HOW TO MAKE RABBIT LIVER PATE - GENIUS COOK
From geniuscook.com
RABBIT PATE RECIPE – NORTHRICHLANDHILLSDENTISTRY
From northrichlandhillsdentistry.com
RABBIT PATE' RECIPE - YOUTUBE
From youtube.com
RABBIT RECIPES | ALLRECIPES
From allrecipes.com
RABBIT RAGU WITH PASTA - TUSCAN HARE OR RABBIT RAGU | HANK SHAW
From honest-food.net
FRENCH PORK AND RABBIT PATE RECIPE - EATWELL101
From eatwell101.com
5 HOMEMADE RABBIT TREATS TO MAKE FOR YOUR BUNNY
From bunnylady.com
RECIPE: RABBIT PATé, RATED 4.3/5 - 12 VOTES
From gourmandize.co.uk
PATE OF RABBIT RECIPE - FOOD-EASY-RECIPES.COM
From food-easy-recipes.com
RABBIT PâTé FROM TWO FAT LADIES: FULL THROTTLE BY CLARISSA ... - CKBK
From app.ckbk.com
ORGANIC RABBIT LIVER PâTé/RECIPE | FRANNY'S FARM
From frannysfarm.com
RABBIT PATE - FABRIQUE DELICES
From fabriquedelices.com
RABBIT PâTé EN CROUTE - RECIPE BY MICHEL ROUX JR. - DECANTER
From decanter.com
RABBIT PATE' RECIPE | RECIPES, PATE RECIPES, POULTRY RECIPES
From pinterest.com
SPRING RABBIT TERRINE : 17 STEPS (WITH PICTURES) - INSTRUCTABLES
From instructables.com
RABBIT LIVER PATE RECIPE - LIVING OFF THE LAND & GAME COOKING
From thehuntinglife.com
THE RABBIT LIVER PATE RECIPE - GENIUS COOK
From geniuscook.com
RABBIT OR HARE PATE RECIPE BY WESTERN.CHEFS | IFOOD.TV
From ifood.tv
RABBIT PâTé RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RABBIT TERRINE RECIPE | OLIVEMAGAZINE
From olivemagazine.com
10 BEST CROCK POT RABBIT RECIPES | YUMMLY
From yummly.com
COUNTRY-FRIED RABBIT | MEATEATER COOK
From themeateater.com
EXCLUSIVE RECIPE FROM CHEF MATHEW MOLLOY: RABBIT PATE CAMPAGNE
From honestcooking.com
RABBIT LIVER PâTé | STARCHEFS.COM
From starchefs.com
LOBES OF LOVE: EATING RABBIT LIVER - MODERN FARMER
From modernfarmer.com
RABBIT RAGù RECIPE WITH TAGLIATELLE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
RABBIT PATE AND MOSTARDA - THE FOOD IN MY BEARD
From thefoodinmybeard.com
RABBIT PâTé RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RABBIT LIVER PATE RECIPE - LIVING OFF THE LAND & GAME COOKING
From pinterest.co.uk
RABBIT LIVER PâTé WITH SLOW ONIONS | A RECIPE FROM COOKEATBLOG.COM
From cookeatworld.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love