Recipe I. Boil the front part of the hare carcass with spices, onions and salt. Separate the finished meat from the bones, pass through a meat grinder twice along with the liver (you can add 100-150 g of pork, veal or rabbit liver), onions, garlic, pork and buns. Add the yolks, a little broth in which the hare was cooked, marjoram, spices for the pate and add salt to taste.
Clean the back of the carcass from films, stuff it with bacon, add salt and fry in butter along with the roots, adding red wine during frying. Remove the finished meat, separate from the bones and cut into slices.
Line the mold with slices of bacon and fill alternately with layers of ground meat mixture and slices of fried hare. Top with a few thin slices of bacon, pieces of lemon peel, thyme sprigs and steam for 2 hours.
Serve warm with deep-fried potatoes, garnished with tomato slices, and tomato salad with mayonnaise. If the pate is served cold, it goes well with lingonberry compote, blackcurrant jelly or vegetable salads. The pate on slices of bread, sprinkled with sweetened grated horseradish and garnished with canned beets, is very tasty.
For the front part of the carcass (with liver, lung, heart and kidneys) - 1 onion, 5 peas each of black and allspice, 1 bay leaf, 1 tbsp. spoon of thyme, 1 liter of water (cook in a pressure cooker for 20-25 minutes). For the back of the carcass - 80 g butter (margarine), 1 onion, 1 carrot, 1 parsley root, "/2 celery roots, 1 glass of dry red wine.
For the pate - 300 g of fatty pork (breast or neck), 200 g of bacon, 1 large onion, 2 cloves of garlic, 3 buns, 2-3 yolks, 1 teaspoon of spices for the pate (ground black pepper, ginger, nutmeg, nutmeg), 1 tbsp. spoon of marjoram, peel of 1/2 g lemon, 3-4 sprigs of thyme.
Recipe II. Clean the front part of the carcass from films, wash thoroughly, remove all fat, separate the meat from the bones. Pass through a meat grinder twice along with the liver, heart, lung, pork, onion, garlic and buns. Mix the mixture well, add salt, marjoram, spices for the pate, yolks and a little red wine. Cut the liver into slices (beef or veal can be used instead of pork), sprinkle with nutmeg.
Line the mold with slices of bacon and alternately fill with layers of meat mixture, slices of bacon and liver. Top with slices of bacon, 1-2 bay leaves, a few pieces of lemon peel and 2-3 sprigs of thyme or sprinkle with thyme. Steam for 2 hours. Remove the finished pate from the mold, remove the bay leaves, peel off the thyme.
Serve the pate warm or cold with various side dishes, vegetables, salads or compotes.
For the front part of the carcass with liver, heart and lung - 300 g pork belly, 250 g bacon, 300 g pork liver, 1 large onion, 2-3 large cloves of garlic, 2-3 buns, 2-3 yolks, 3 tbsp. spoons of dry red wine, spices for pate, marjoram, nutmeg, 1-2 bay leaves, peel of 2 lemons, 2-3 sprigs of thyme.
Step-by-step recipes for making rabbit and hare pate at home
2018-06-18 Oleg MikhailovGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
18 gr.
14 gr.
Carbohydrates
0 gr.196 kcal.
Option 1: Classic recipe for rabbit meat pate
At the end of the description there are recommendations that significantly change the taste of the pate. However, it is impossible to exclude them, since both options equally claim the right to be considered classics. The selection also includes recipes for making hare pates, so that housewives do not need to adapt “rabbit” recipes.
Ingredients:
- three bay leaves;
- half a spoon of fine pepper and twice as much salt;
- a stick of butter;
- fresh carcass of a small rabbit.
Step-by-step recipe for rabbit pate
Cut the rabbit meat into large pieces along with the bones, rinse thoroughly and place in a saucepan. Add ground pepper and bay leaf to it, add salt and pour in two liters of boiling water. At a moderate boil and be sure to cover with a lid, cook for one and a half hours.
Use a slotted spoon to place the boiled rabbit meat in a spacious dish and let it cool. Do not pour out the broth. Carefully scrape the pulp from the seeds, helping yourself with a sharp knife. Using an immersion blender, puree the mixture, gradually adding the cooled broth.
After softening in the warmth of the kitchen, mix most of the butter with the pate. Melt the rest slowly and add salt. Divide the pate into small molds and pour oil on top. Garnish with large herbs and keep in the refrigerator to harden.
For options containing sautéed vegetables, the process changes slightly. As a rule, onions and carrots are used, less often mushrooms and tomatoes. Vegetables are washed, cut into small pieces, sautéed until very soft, and mushrooms, always until tender. In order for the vegetable particles to be felt in the pate, they are not ground, but ground with a manual meat grinder, installing a coarse mesh grid. If you want to “hide” their presence in the appetizer, add the vegetables to the rabbit meat at the second stage and chop them together.
Option 2: Quick recipe for hare pate
The wine variety is given as specified in the original recipe. In practice, it makes sense to use semi-dry rose wine and even slightly increase its quantity. You should not use vermouth with such spices and with such meat.
Ingredients:
- six hundred grams of boneless hare;
- two onions and the same number of medium-sized carrots;
- a little more than half a package of butter;
- 150 grams of unsalted lard;
- a third of a glass of butter and the same amount of dry red wine;
- pepper, fine salt and game spices.
How to quickly prepare hare pate
Place two frying pans on the heat at the same time, at least one of them should have a massive bottom. Heat the vegetable oil in it, cut the second into small pieces and send the lard to render until crispy.
We wash the rabbit meat, cut it finely, be sure to get wet from moisture beforehand, and place it in hot oil. Take your time, cut into large half rings and add onion to the hare. Peel the carrots and cut into cubes or grate with a very coarse grater.
As soon as the hare is slightly browned and the onion becomes golden, add the carrots to them, and after five minutes, pour in the wine. Its quantity can be increased slightly if the variety is not aromatic enough. At a very low boil, cover loosely with a lid and simmer the hare until cooked.
Drain the fat from the cracklings, you can use it to prepare another dish, add the cooled cracklings themselves to the meat, and grind them together with the vegetables twice through a meat grinder. Place slightly melted butter in the minced meat, add salt and season with spices. Mix the pate by hand or use a mixer running at very low speed.
Option 3: Rabbit pate with nuts
By mixing almonds with walnut kernels in equal proportions, you will get a slightly more tender pate. Don’t be lazy, before adding broth to the pate, be sure to strain the liquid using a fine-mesh sieve.
Ingredients:
- one and a half kilogram rabbit;
- a small onion and garlic head each;
- two glasses of dry wine;
- 200 grams of peeled almonds;
- a few peppercorns (black);
- bay leaf, table salt and freshly ground pepper;
- three umbrellas of carnations.
How to cook
Stick the cloves into the peeled onion, divide the rabbit into pieces, rinse and dry thoroughly, put these products in a pot. Without disassembling, cut the garlic head in half and place the lower part in the pot with the rabbit meat. Pour the wine in there too.
Set the heat to very low, after the liquid in the pot boils, cover with a lid, reduce the heat further, and simmer for fifteen minutes. Add hot water to completely cover the meat. Quickly bring to a boil, then cook on low heat for about an hour, add the bay leaf at the very end.
Disassemble and peel the second half of the garlic, mix with peeled almonds. Add a little pepper and puree thoroughly using a blender. Remove the cooked rabbit meat from the broth and cool, remove from the bones and puree in a blender.
Mix the minced meat with the nut-garlic paste and place in a slightly heated frying pan. Stirring, heat, adding broth little by little. As the pate reaches the desired consistency, transfer it to the pan and, after cooling briefly on the counter, leave for up to two hours in the general compartment of the refrigerator.
Option 4: Lush hare pate with liver and mushrooms
The optimal company for game is, of course, wild mushrooms. Which variety to choose is up to you to decide, and you can increase their number accordingly. When cutting up a hare carcass, choose parts for the pate at your discretion, the mass is indicated without seeds, but it’s a good idea to add them to the broth and then remove them.
Ingredients:
- a couple of slices of fresh white bread;
- two hundred grams of pork liver;
- half a kilogram of hare meat;
- large salad onion;
- large bay leaf;
- four peppercorns;
- one hundred grams of lard;
- breadcrumbs;
- nutmeg powder;
- fine pepper and coarse salt;
- a handful of dried mushrooms;
- milk.
Step by step recipe
Soak the dry mushrooms thoroughly, cut them into smaller pieces and add them to the pot with the hare slices. Pour a small amount of boiling water over it, chop the onion there too, place the bay leaf and peppercorns between the meat. On very low heat, making sure to cover the pot, simmer until the meat is softened.
Place the finely chopped and washed liver into the pot, boil for another quarter of an hour, then remove it from the broth along with the rabbit meat. Soak the bread with milk, together with the liver and meat, scroll twice through a manual meat grinder. Salt the resulting minced meat, season with pepper, release the eggs into it and mix.
Rub a baking dish, preferably rectangular and low, with butter and sprinkle with breadcrumbs. Thinly slice the lard into the bottom and fill it to the top with cooked minced meat, put it in a very hot oven.
Immediately reduce the oven temperature to medium and bake until fat appears on the surface of the pate. Remove the pan from the oven and let the pate cool completely in it. Then turn it over and shake it out carefully, cut into thin slices and cool thoroughly.
Option 5: Fragrant rabbit pate with vegetables
The appetizer will come out really flavorful, but there is a small note about the recipe. Having tried different options, we suggest excluding vegetable oil and increasing the amount of butter to a 200-gram package. Use about a third, putting it in the pot at the second stage, and soften the rest and mix with the finished pate at the very end.
Ingredients:
- rabbit meat with bone, total weight up to one and a half kilograms;
- one large potato and one carrot each;
- two onions;
- a root of celery and parsley;
- a pair of bay leaves;
- two tablespoons of vegetable oil and butter.
How to cook
Chop the rabbit along with the bones, carefully collect the fragments. Peel the onions, potatoes and roots, chop them coarsely, put everything in one pot. Add laurel and peppercorns here, pour in vegetable oil, add butter. Pour in water level with the food, be sure to cover the pot tightly. Turn the heat on very low and simmer for about an hour and a half until the meat is very soft.
Remove the rabbit meat to a plate and carefully remove the bones. Divide the rest of the contents of the pot, pour the vegetable broth aside, select the bay leaf and, according to the count, peppercorns. Collect everything in the pot again, pour in the broth, pepper and add salt. After adding water, simmer for about another forty minutes; there should be very little broth left at the bottom of the pot.
After draining all the liquid again, slowly cool the remaining food in the pot. Using a blender, at very low speed, puree everything. Adding broth little by little, bring the pate to the desired consistency.
To prepare Hare Pate you need...
Pour the prepared meat with a small amount of water and, together with boiled and chopped mushrooms, onions, bay leaves and several black peppercorns, simmer under the lid until the meat becomes soft. At the end of the stew, add hare offal and pork liver. When the meat becomes completely soft, remove all the bones from it, soften slices of white bread in the sauce formed from stewing; Cut the meat into pieces. Squeeze out the bread. Pass the meat, bread and onions through a meat grinder 2 - 3 times. Add the egg, salt, pepper, a pinch of nutmeg and the sauce obtained during stewing to the minced meat. Mix everything well. Grease the mold with lard and sprinkle with breadcrumbs, cut the bacon into strips and put it on the bottom of the mold, then fill the mold with the prepared minced meat and put in the oven. Bake at moderate temperature until fat appears on the surface. Remove the mold with the prepared pate from the oven, let cool, carefully remove the pate from the mold, cut into thin slices and serve cold.
This dish is unusual - hare pate. In Russia it was served at the royal table, a real delicacy. It was decorated with quail eggs and served as an appetizer. In Italy, hare meat is prepared in different ways; it is used as a stew for egg pasta and pappardelle. But also hare pate You will often find it in restaurants in Italy, especially in areas rich in game. The recipe is quite simple, but you need to reserve time. Do not soak the hare; if it is fresh, freeze it for 7-10 days, this will be enough. Before preparing the pate, defrost the meat and remove the flesh from the bone.
Pate' di lepre
Ingredients:
- 500 gr. hare meat
- 150 gr. chicken liver
- 1 onion
- 250 gr. butter
- bay leaf
- sprig of rosemary
- several juniper berries
- ½ glass table white wine
- 1 glass of table red wine
- 50 ml. dry gin
- olive oil olio extravergine d’oliva
- pepper
Cut the hare into cubes.
In a frying pan over low heat, fry the finely chopped onion in olive oil.
Add hare meat.
Add heat and brown the meat well on all sides.
Pour a glass of red wine into the meat and cook for about 40 minutes. Stir occasionally with a wooden spatula.
Wash the liver and remove all veins from it. Cut the liver into cubes.
Fry the liver in a saucepan in 50 grams of butter. Add bay leaf, rosemary.
Throw juniper berries into the liver.
Pour in white wine and gin.
Fry for a few minutes. The liver is ready. Put out the fire under the cooked meat and under the liver.
Grind the prepared hare and liver in wine in a blender. Salt, pepper and add melted butter. Mix everything well and place in a deep bowl.
Place in the refrigerator for at least 4 hours. Prepare hot croutons from stale bread before serving the pate.
Serve the hare pate with hot bread and sprigs of rosemary.
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