Easter Rabbit meat pâté

Name: Easter Rabbit meat pâté (Pasztet z Królika)
Cuisine: Polish
Ingredients: 3 eggs; bay leaf, thyme, nutmeg; 1 lb (450 g) veal liver; 2 bread rolls; 2 oz (60 g) bacon; 2 bouillon cubes; 2 lb (900 g) rabbit meat; 1 lb (450 g) pork; bay leaf, thyme, nutmeg; bay leaf, thyme, nutmeg; salt and pepper; salt and pepper; soup vegetables

Pasztet z Królika

Preparation info

Difficulty
Easy

Appears in

Authentic Polish Cooking

By Marianna Dworak

Published 2016

About

Ingredients

2 lb (900 g) rabbit meat
1 lb (450

Europe
Poland
Starter
Eastern Europe
Gluten-free

Method

Clean and chop the rabbit meat, pork, and bacon and cook on low heat in a pot of water, along with the two bouillon cubes. You can optionally add in some soup vegetables, like carrots, parsley, and onion, and dried mushrooms. After about 90 minutes, when the meat is soft, take it out and clean off any bones from the meat.
Use 1