Rabbit paté with raisins, nuts and cognac

Category: Meat dishes
Rabbit paté with raisins, nuts and cognac

Ingredients

rabbit fillet 300 g
pork pulp (not greasy) 150 g
chicken liver 250 g
raisins 50 g
pistachios 50 g
hazelnut 50 g
almond 50 g
cream 33% fat 100 ml
cinnamon, nutmeg taste
salt, pepper mix taste
onion 50 g
cognac 100 ml
olive oil for frying

Cooking method

  • 1. Soak the raisins in 50 ml of brandy, cut the liver into small pieces and pour over the remaining brandy. Coarsely chop the nuts and lightly fry in a dry frying pan.
  • 2. Cut a half of the rabbit fillet into small cubes, prepare the minced meat from the rest and the pork pulp.
  • 3. Peel the onion and cut into cubes as small as possible. Fry over medium heat until transparent, add the rabbit cubes and fry for another 2-3 minutes. Remove from heat, cool slightly.
  • 4. In a well-heated frying pan, put the liver together with the cognac in which it was marinated and fry over high heat for a couple of minutes.
  • 5. Combine the minced meat with the liver and fried rabbit pieces. Add raisins with marinade, nuts, spices, salt and pepper. Pour in the cream (you may need a little less of them) and mix everything well.
  • 6. Put in a mold and put in a water bath in an oven preheated to 180C. Bake for 1.5-2 hours. Cover the top with foil before baking.
  • Cool in shape.

Note

When drawing up a holiday menu, we very often give preference to dishes that can be prepared in advance. This recipe is just that.
Paté can be prepared the day before serving. Try it, highly recommend.
Cook with love and bon appetit!

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lungwort
: hi: Marina, I just got ready to cook a rabbit in Ligurian style, and here such beauty in every respect. I'm waiting for a rabbit on December 29, and if they still bring him to me, then I will be all in doubts. Both recipes are good. Time to cook for both. I take it to bookmarks, thanks!
Twist
Natasha, Thank you! I'm glad that I liked the recipe.
I'm waiting for a rabbit on December 29, and if they still bring him to me, then I will be all in doubts.
And the rabbit will be enough for both recipes, especially if homemade and large. Back on a roll, and there will be so much left ...
MariS
Well done, Marishka! Impressive pate!

Marish,and today I cooked almost the same terrine, only the meat of other animals. And the principle is the same.
Stays in the refrigerator overnight. If it is photogenic, I will exhibit it tomorrow.
Twist
Marish, thanks !!! Try it on occasion, you won't regret it! : girl_love

Marish, and today I prepared almost the same terrine, If it is photogenic, I will expose it tomorrow.
I look forward to.
Merri
Marina, thank you! Have you already prepared this for the holiday? Or is it just an ordinary dinner?
Twist
Irisha, I was preparing my husband for work. They had an annual summing up, and, as a continuation, a cocktail party.
Says, grind it instantly.

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