Rabbit Pâté

Name: Rabbit Pâté
Ingredients: 450g/1 lb fat bacon; 900g/2lb pork; 900g/2lb raw rabbit meat; bottle of cornichons (small gherkins); 1 bayleaf; 225g/8oz thin rashers of streaky bacon; 225g/8oz thin rashers of streaky bacon; 2 onions, peeled; 1 tbsp parsley, finely chopped; 2 tsp thyme; 3 liqueur glasses brandy; 3 liqueur glasses brandy; salt and freshly ground pepper; salt and freshly ground pepper; bottle of cornichons (small gherkins)

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

About

For all that is talked about lean meat, rabbit is still scorned and the wastage of this good and healthy meat every year is immense. I like a delicate rabbit pâté much better than a chicken one, the flavour is real and it is a lot safer.

Ingredients

900g/2lb raw rabbit meat
900g/2

Dinner
Main course
Gluten-free
Spicy

Method

Coarsely mince or process the rabbit, pork, bacon and onions together, add the other ingredients (except the bayleaf and bacon) and mix, using your hands, until they are all well amalgamated. Half fill an earthenware terrine with the rabbit mixture, then put in a double layer of cornichons. Fill to the top with more mixture, place the bayleaf on top, cover with bacon rashers cut into thin strip