Brandied Rabbit Pâté

This deliciously smooth pàté makes a perfect appetizer or snack. Preparation time, 15 minutes. Makes 500 mL (2 cups).

          de-boned residue from making rabbit stock
125 mL                 rabbit stock                 1/2 cup
75 mL                      butter                   1/3 cup
1                        green onion                      1
                    cut into 2 cm lengths
15 mL                      brandy                    1 tbsp

Using the de-boned, strained off residue from making rabbit stock, process (meat, heart, liver, kidneys, cooked vegetables and 125 mL stock) in blender or food processor fitted with metal blade. Add butter, green onion and brandy and process until smooth.

Spoon mixture into 500 mL (2 cup) serving dish. Chill until firm, about 2 hours. Just before serving, garnish with mushrooms and green onions. Serve with crackers.

From: Ontario Ministry of Agriculture and Food, 1987

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