Pate of rabbit
Pate of rabbit
Explanation and ingredients:
for 810 people
1 rabbit
200 gr. of sausages
50 gr. of bacon
2 cognac glasses
1/2 1. of rose'e wine
200 gr. of plums you happen
1 egg
2 carrots
2 onions
1 branch of celery
2 nails of species
2 spoonfuls of oil
3 small branches of thyme
2 teeth of garlic
100 gr. of bacon in lonchas
laurel
pepper and salt.
Like preparing it:
to pit the rabbit and reserves the bones. it cuts in strips the meat of the back and the rest in small pieces. It peels and it minces garlic, the celery, the carrots and the onions. Ponlo in an earthen bowl. gr. adds the nail crushed with 10. of black pepper. it adds the oil, 1 glass of cognac, 3 wine glasses and the meat of the rabbit. revuelvelo all good and dejalo to macerate 12 hours in the refrigerator. it soaks the plums in the remaining wine. it slips the liquid of the meat marinade and separates the strips of the back of the rabbit. it crushes in the cabbage-cutter the meat with vegetables and bacon. it adds the beaten egg, the other cognac glass and the meat of sausages, without the skin. mezclalo ripens well with salt. it at heart places of a terrina two leaves of laurel and the thyme. it above extends layers of meat mince, narrow-hipped and deshuesadas strips of rabbit back and plums. cubrelo with lonchas of bacon and cuecelo to the bath Maria in the furnace 2 hour and a half. she cooks the bones with the marinade of the meat and the liquid of the plums until reducing it to a small glass. once cold pate, retires the bacon and above spills Rep, the broth of the bones, strained. dejalo in the refrigerator 24 hours before consuming it
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