Rabbit Pâté

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.


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


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 strips and press down well. Add a layer of greaseproof paper. Cover and cook in a bain marie in a preheated slow oven at 150°C/300°F/Gas 2 for 1 hour for small terrines, 2 hours if large. To store, pour over a layer of melted lard and cover with a piece of waxed paper. Store in a cool place for a month or more.