Pate de lapin

8 servings

Ingredients

Quantity Ingredient
-Source: Australian Vogue Wine and Cookbook 1985

Directions

1 large rabbit salt and pepper 1 tablespoon chopped parsley 1 sprig of fresh thyme, chopped 700 g shoulder of pork, diced 3 shallots, chopped finely ½ cup cognac ½ cup white wine finely cut bacon to line and cover terrine 1 bay leaf

Remove rabbit flesh from bones and dice. Put it in a large bowl with salt and pepper, parsley, thyme, diced pork and shallots. Pour over cognac and wine. Cover and stand in refrigerator for 24 hours.

Line a terrine with bacon, pack in meat and marinade, put a bay leaf on top and cover it with bacon. Cover terrine with double foil, and cook in a baking dish of water in a pre-heated 180'C oven for 2 hours. Remove from oven and stand with a weight on top until pate is cold. Refrigerate for 24 hours before serving with hot toast, butter cornichons and baby pickled onions. Bon-Appetit, Exec.Chef. Magnus Johansson From: Sherree Johansson Date: 09-24-94

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