Story
Rabbit Pate
Rabbit Pate
1# deboned Rabbit leg meat
½ # Pork Belly or Back Fat
¼ # Rabbit or Chicken Liver
½ Cup Heavy Cream
2 eggs
1 Shallot
1 Clove Garlic
1 Tbl Unsalted Butter
¼ C Bourbon
2 tsp Kosher salt
1 tsp 4 Spice
1 tsp Fresh Thyme
Dice the Pork belly and rabbit into 1 inch cubes and set aside. Gently cook the shallots in the butter until soft, add the garlic and cook for 30 seconds. Take off heat and transfer to small bowl and add the spices, thyme, salt, and bourbon, set aside and let cool. When mixture is cool pour it onto the diced meat mixture and let it set over night.
The next day grind the meat through a medium plate on your grinder. In a food processer pulse rabbit livers until smooth and then add eggs and cream until well blended. Add the liver puree to the ground pork and mix well.
Preheat oven to 225 F.
Rub terrine mold, casserole dish, or cast iron pot with lard or butter. Fill container with mixture to the top. Tap on counter to even out the mixture. Cover with foil and cook in water bath until center reads 150 to 155 F, about 1 ¼ to 1 ½ hours. Remove from oven and let cool at room temperature. For a more rustic look, take off foil half way through cooking so top can brown. When pate becomes room temperature, place a piece of parchment or plastic covered cardboard on top and place some cans on top to weight it down. Place weighted down pate into cooler until completely cool. Let rest for 24 hours to allow for flavor development.
Michael Sullivan, Butcher Rabbit Pate
1# deboned Rabbit leg meat
½ # Pork Belly or Back Fat
¼ # Rabbit or Chicken Liver
½ Cup Heavy Cream
2 eggs
1 Shallot
1 Clove Garlic
1 Tbl Unsalted Butter
¼ C Bourbon
2 tsp Kosher salt
1 tsp 4 Spice
1 tsp Fresh Thyme
Dice the Pork belly and rabbit into 1 inch cubes and set aside. Gently cook the shallots in the butter until soft, add the garlic and cook for 30 seconds. Take off heat and transfer to small bowl and add the spices, thyme, salt, and bourbon, set aside and let cool. When mixture is cool pour it onto the diced meat mixture and let it set over night.
The next day grind the meat through a medium plate on your grinder. In a food processer pulse rabbit livers until smooth and then add eggs and cream until well blended. Add the liver puree to the ground pork and mix well.
Preheat oven to 225 F.
Rub terrine mold, casserole dish, or cast iron pot with lard or butter. Fill container with mixture to the top. Tap on counter to even out the mixture. Cover with foil and cook in water bath until center reads 150 to 155 F, about 1 ¼ to 1 ½ hours. Remove from oven and let cool at room temperature. For a more rustic look, take off foil half way through cooking so top can brown. When pate becomes room temperature, place a piece of parchment or plastic covered cardboard on top and place some cans on top to weight it down. Place weighted down pate into cooler until completely cool. Let rest for 24 hours to allow for flavor development.
Michael Sullivan, Butcher
1# deboned Rabbit leg meat
½ # Pork Belly or Back Fat
¼ # Rabbit or Chicken Liver
½ Cup Heavy Cream
2 eggs
1 Shallot
1 Clove Garlic
1 Tbl Unsalted Butter
¼ C Bourbon
2 tsp Kosher salt
1 tsp 4 Spice
1 tsp Fresh Thyme
Dice the Pork belly and rabbit into 1 inch cubes and set aside. Gently cook the shallots in the butter until soft, add the garlic and cook for 30 seconds. Take off heat and transfer to small bowl and add the spices, thyme, salt, and bourbon, set aside and let cool. When mixture is cool pour it onto the diced meat mixture and let it set over night.
The next day grind the meat through a medium plate on your grinder. In a food processer pulse rabbit livers until smooth and then add eggs and cream until well blended. Add the liver puree to the ground pork and mix well.
Preheat oven to 225 F.
Rub terrine mold, casserole dish, or cast iron pot with lard or butter. Fill container with mixture to the top. Tap on counter to even out the mixture. Cover with foil and cook in water bath until center reads 150 to 155 F, about 1 ¼ to 1 ½ hours. Remove from oven and let cool at room temperature. For a more rustic look, take off foil half way through cooking so top can brown. When pate becomes room temperature, place a piece of parchment or plastic covered cardboard on top and place some cans on top to weight it down. Place weighted down pate into cooler until completely cool. Let rest for 24 hours to allow for flavor development.
Take weight off pate then place cooking dish into hot water to loosen the pate. Once loosened, turn it over unto cutting board. When pate is out, gently drain and scrap off excess fat. Pate is best served at room temperature, so allow it to set 30 minutes to an hour before serving.
Michael Sullivan, Butcher Rabbit Pate
1# deboned Rabbit leg meat
½ # Pork Belly or Back Fat
¼ # Rabbit or Chicken Liver
½ Cup Heavy Cream
2 eggs
1 Shallot
1 Clove Garlic
1 Tbl Unsalted Butter
¼ C Bourbon
2 tsp Kosher salt
1 tsp 4 Spice
1 tsp Fresh Thyme
Dice the Pork belly and rabbit into 1 inch cubes and set aside. Gently cook the shallots in the butter until soft, add the garlic and cook for 30 seconds. Take off heat and transfer to small bowl and add the spices, thyme, salt, and bourbon, set aside and let cool. When mixture is cool pour it onto the diced meat mixture and let it set over night.
The next day grind the meat through a medium plate on your grinder. In a food processer pulse rabbit livers until smooth and then add eggs and cream until well blended. Add the liver puree to the ground pork and mix well.
Preheat oven to 225 F.
Rub terrine mold, casserole dish, or cast iron pot with lard or butter. Fill container with mixture to the top. Tap on counter to even out the mixture. Cover with foil and cook in water bath until center reads 150 to 155 F, about 1 ¼ to 1 ½ hours. Remove from oven and let cool at room temperature. For a more rustic look, take off foil half way through cooking so top can brown. When pate becomes room temperature, place a piece of parchment or plastic covered cardboard on top and place some cans on top to weight it down. Place weighted down pate into cooler until completely cool. Let rest for 24 hours to allow for flavor development.
Take weight off pate then place cooking dish into hot water to loosen the pate. Once loosened, turn it over unto cutting board. When pate is out, gently drain and scrap off excess fat. Pate is best served at room temperature, so allow it to set 30 minutes to an hour before serving.
Michael Sullivan, Butcher