Monday, 3 December 2012

Rabbit Pate

My mom and I had a dinner party a while ago. She got two rabbits, and we cooked them for the party. The rabbits came with their innards: liver, kidney, heart; I saved them, and froze them...

All in all, it was about 150 grams of offal.

Since Thanksgiving was coming, I decided to make something I've been dying to make for a while - Pate. It's very rich, but thanksgiving is a holiday all about decadence so I figured it might be a great team player with all the other dishes. After reading some online recipes, I discerned that many recipes put equal parts offal and pre-cooked meat into it. Apparently, this is to diminish the metallic taste that offal can give off. Anyway, after combining a bunch of different recipe ideas, I came out with a REALLY good rabbit pate...

Keep in mind though, this is no where near healthy.


150 grams rabbit innards (liver, heart, kidney, etc.) I wouldn't use brains in this though. Too gummy.
150 grams cooked rabbit or chicken or turkey meat
75 grams room temperature unsalted butter
1 shallot
5-6 cloves garlic
About 3 tablespoons fresh rosemary needles
8-10 fresh sage leaves
1,5 tablespoons gin

Saute shallot and garlic on medium low heat until caramelised. Cool it down to room temperature(ish)
Boil water, drop in rabbit innards, cook for about 4-7 minutes (if you've just taken your rabbit innards out of the fridge, go for the 7 minutes. If they're at room temperature, go for 4 minutes)
Slice the butter into chunks, and put it at the bottom of a food processor
Add generous pinch salt, some ground pepper, the cooled shallot, cooked rabbit innards, and everything else.
Turn on the food processor.
Blend to a paste.

When I tasted mine, it tasted too much like the cooked chicken meat, so I added a little more butter, more rosemary, more salt, and more gin. Who DOESN'T like a boozy pate? :-)

I whirred it again and when I was satisfied, I put it into a bowl lined with plastic wrap, and then into the fridge.
The fridge firms up the butter again, so when you take it out for eating (at least 3 hours, ideally overnight) the pate slices like...meat butter. Which is essentially what pate is.

Mine came out with gorgeous floral notes of rosemary and sage, and a bit of juniper twang from the gin. It was honestly WAY better than I thought it would be.

Some recipes called for a tablespoon of heavy cream. I might try this next time, but I didn't have any in the house when I made my pate, so I just used butter. I would probably cut back on some butter and use some cream instead, if I were trying it this way...