Pate

[Ian Tutin]

Has anyone got a recipe, (hopefully tested), for a game pate prverably not too smooth.

I used to have one but seem to have lost it, and I've just spent an hour in waterstones looking for one

Thanks Ian

[Anicca O'Nions]

HI Ian

I can share the recipe below;

Rabbit Rillettes (Serves 8)

Marinade

8 Rabbit Legs

100ml Brandy

2 tspn Five Spice

12 Sprigs Chopped Thyme

4 Cloves Garlic Chopped

Sea Salt

 

1. Puncture the rabbit legs with a sharp knife plenty of times to allow the marinade to penetrate.

2. Rub the marinade all over the legs, sprinkle with brandy and leave for 24 hours.

 

Cooking & Finishing

Duck or Goose Fat

8 Sliced Shallot

4 Thinly Sliced Garlic Cloves

2 tbspn Chopped Parsley

Salt & Pepper

 

1. Wipe the marinade off the rabbit and cover in duck or goose fat.

2. Cook very gently on top of the stove or in a low oven 150°C until the rabbit is well cooked and the meat falling off the bone (approx 4 – 5 hours).

3. Meanwhile sweat the shallots and garlic without colour.

4. Pull the rabbit meat off the bone and chop into smaller pieces (double check there is no bones left).

5. Mix through the shallot, garlic and add lots of chopped parsley.

6. Add a little duck fat to moisten and bind together.

7. Season with salt and pepper.

8. Set in moulds and pour a little duck fat on top to seal air tight.