French Pate - A simple and Tasty Recipe
French pate is a unique variation of the traditional recipe for poultry pate. Rabbit meat, tender and juicy, combined with bacon, creates a pate with a rich flavor. Additions such as nutmeg, curry and sweet paprika give it a characteristic aroma that distinguishes it from other pates. This is an ideal option for a holiday table or a special snack that will surely delight your guests. After cooling, the rabbit pâté takes on a compact consistency, which makes it perfect for cutting and serving cold.
Recipe for French pate
Ingredients for the pate
- 1 medium-sized rabbit (approx. 1.5 kg of meat)
- 1 kg of bacon
- 4 bay leaves
- 6 allspice globules
- 2 carrots
- 6 eggs
- 1/2 teaspoon curry
- 0.5 teaspoon of nutmeg
- 1 tablespoon sweet paprika
- a pinch of chili pepper
- 1/3 teaspoon pepper
- 1 teaspoon of salt
Preparation of the pate
Add the rabbit meat, raw bacon, carrots, bay leaves, allspice, salt and pepper to the boiling water. Cook for about 2 hours, until the meat is soft. Remove the meat and carrots, leave to cool for about 30 minutes. Remove the bones and cartilage, then grind the meat and carrots in a mincer at least 3 times.
Add eggs, pepper, salt, nutmeg, sweet and hot paprika and about 1 cup of broth to the ground mass. Mix everything thoroughly. Transfer the mass to a baking dish or ovenproof dish, sprinkle the top with sweet paprika, optionally add thin slices of lard and a pinch of sweet paprika.
Bake the pate at 200°C for 60-80 minutes. After baking, leave to cool in the kitchen, then chill overnight in the refrigerator. The next day, the pate will have a firm consistency and will be easy to cut.
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