Rabbit pâté is one of my favourite pâtés. Whenever I shop in a butcher’s shop, I always try to buy a small piece of it. I do not often have the opportunity to make rabbit pâté at home, mainly because this meat is not available everywhere. If I can find it, I buy more of it and I freeze it.
This time I made a gluten-free version of rabbit pâté. Normally, I would add a soaked Kaiser roll to the pâté, but this time I decided to replace it with cornflakes, which do not contain gluten. I also added raw bacon to it, as rabbit meat does not have too much fat. A pâté made solely from rabbit meat would be very dry and would fall apart when cutting.
The pâté is slightly herbal and aromatic thanks to sun-dried tomatoes and quite a lot of freshly cut parsley. Once baked, the pâté was soft, creamy and easy to spread on the bread.
Ingredients for rabbit pâté.
- 700 g cooked rabbit meat
- 200 ml rabbit broth (the one in which meat was cooked)
- 200 g raw bacon
- 1 and 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- a bunch of fresh parsley (3 g)
- 2 big eggs
- 40 g cornflakes
- 40 g sun-dried tomatoes in olive brine
How to make rabbit pâté.
Grind the bacon and the rabbit meat twice in a food processor. Finely crumble the cornflakes. Put the minced meat along with bacon, the crushed cornflakes, finely chopped sun-dried tomatoes, chopped parsley, eggs, cold broth, salt and pepper into a blender and blend into a uniform and creamy mass. Put the meat mass into two aluminium tins and then lightly hit them against the surface of a table to break the air out of it. Pour enough water into a metal roasting tray for it to be 4 centimetres deep once you place the aluminium tins in it. Place the tray in an oven preheated to 180 degrees Celsius for an hour. Allow the baked pâté to cool down completely before slicing.
Good to know when making rabbit pâté.
I used two aluminium tins, each having a size of 22 by 9 centimetres.
If you do not have a blender at home and are mixing the ingredients in a bowl, separately whisk the egg whites then mix them with the remaining ingredients. This will make the pâté fluffier.
To prepare the pâté, I used the meat from rabbit legs. I cooked the meat for 1 hour and 40 minutes.
Do you like rabbit meat? If so, try our recipe for Rabbit in wild mushroom sauce.