Pâté de Lapin au Romarin

Name: Pâté de Lapin au Romarin (Rabbit Pâté with Rosemary)
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: For 1 Good-Sized Terrine
Cuisine: French
Ingredients: Soft white sandwich bread 1 slice; Chicken livers 200 g; French shallots 2; White wine 1 glass; Eggs 2; Pouring cream 200 ml; Pork loin 200 g; Rosemary 2 sprigs; White port 50 ml; Salt, pepper; Quatre-épices 1 teaspoon; Grated ginger 1 teaspoon; Rabbit 1 x 600 g

Rabbit Pâté with Rosemary

Preparation info

For
1
Good-Sized Terrine

Difficulty
Easy
Ready in
1 hr 45

Appears in

Ripailles

By Stéphane Reynaud

Published 2008

About

Ingredients

Rabbit 1 x 600 g
Chicken livers 200 g
Pork loin

Europe
France
Main course
Mediterranean

Method

Debone the rabbit, dice the chicken livers and the pork loin. Marinate for 12 hours with the port, white wine, diced shallots and one sprig of rosemary. Add the spices. Soak the bread in the cream.
Chop up the rest of the meat with the bread, add the eggs, then the marinated meats, mix together and season with salt and pepper. Place the other sprig of rosemary