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Rabbit Pâté
- For
6
- Difficulty
Easy
By Susan Campbell and Caroline Conran
Published 1971
Ingredients
1 lb ½ glass - the rabbit liver
Method
Marinate the best parts of the rabbit meat, cut in little fillets, in the wine, while you mince the rest of the meat and the liver as finely as you can. Chop the garlic and the bacon, rinds removed, as finely as possible, keeping three or four rashers on one side. Add the chopped bacon and garlic to the meat and season with salt, pepper, a pinch of grated lemon peel, nutmeg and thyme. Press the
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