- Rabbit Pâté
Ingredients for 6:
a rabbit about 1 kg, rosemary, sage, about 200 grams of butter, 100 grams of cooked ham in a single slice, 1 dl of Porto, 1 shot glass of Cognac or brandy and 1 whiskey, a glass of white wine, salt and pepper.
Preparation: Place the
rabbit cut into pieces in a baking dish with about 30 grams of butter and herbs and cook roast for 1 hour at 190 degrees. Halfway through cooking, moisten with white wine. Let cool
disossatelo the rabbit and, taking all the meat with your fingers.
Put all the meat in a pan with the diced ham and gravy left in the pan, fat. Add the Cognac, Whisky and Port, salt, pepper and heat over medium heat. Do heat and let the fire until the flame is exhausted.
Cool by placing the pan so that it is inclined to "drain" the flesh of his sauces. Whisk
hours the meat with the mill, and when it is reduced almost to a cream, add the cold butter into small pieces, continuing to whip up plan to have a smooth mixture. In the end, fix any salt.
Transfer the pâté to a bowl or other container. Press right on the surface and cover. Let Refrigerate for several hours. Serve sliced, with toasted bread and various pickles.
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