Title: Rabbit Pate
Categories: Appetizer Meat British Ground Game
Yield: 6 Servings

450	g	Rabbit meat
50	ml	White wine
		The rabbit liver
1		Clove garlic
170	g	Thin sliced green streaky
		Salt & pepper
		Grated rind from
1/4		-Lemon
		Nutmeg
1/2	ts	Dried thyme
OPTIONAL
		The rabbit kidneys

Cut the best parts of the rabbit into strips and marinate in wine with thyme an hour or so. Meanwhile, reserving 3 rashers to cover the terrine, mince all the roughly cubed meats finely in the magimix with the remaining ingredients. Check seasoning - I found I needed to add around 1 tsp salt - by frying a little spoonful in a non stick frying pan, and tasting. Mix in the marinade and press flat into an earthenware terrine in 5 layers, with the strips in two layers in the middle of three of forcemeat. Cover with the bacn rashers, cut as needed to cover the pot. Cover with buttered foil. Bake in a bain marie in a cool oven (300F, 150C) for 2 hours or until the meat shrinks away from the sides of the terrine. Keeping covered, allow to cool and set weighted lightly. When cold, keep in fridge. Eat cold. This pate improves with keeping and will last up to a week in the fridge.

Recipe - Poor Cook Caroline Conran

Contributed - IMH Georges' Home BBS 2:323/4.4

From: Ian Hoare Date: 02-24-96 From: Dale Shipp Date: 24 Dec 96 National Cooking Echo Ä

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