Fine Rabbit Pâté with Port Wine and Apples

Name: Fine Rabbit Pâté with Port Wine and Apples
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Österreichische Küche
Ingredients: 1200 g whole rabbit; 30 g yellow onion; 30 g apples; 200 g chicken liver; 30 g lard (and a little more for sealing); 10 g fine iodized table salt; 90 g lightly salted butter; 30 ml port wine

90 min

Under an hour

Gurkerl Küche

Ingredients

Price per portion:€ 6.88

Ingredients

Select all ingredients

Whole rabbit 1200 g Kaninchen ganz

Yellow onion small 30 g gelbe Zwiebel

Apple 30 g Äpfel

Chicken stock 200 g Hühnerleber

Lard 30 g Schweineschmalz (und etwas mehr zum Versiegeln)

Fine salt 10 g Speisesalz fein jodiert

Unsalted butter 90 g Butter mildgesalzen

Port Wine Jus/Roasting Stock 30 ml Portwein

Preparation method

Preparation & Searing

Debone the rabbit, clean the meat, and set aside for another recipe. For the pâté, we need 200 g of rabbit trimmings; cut these into approximately 2 cm cubes. Peel the apple and cut into 1 cm cubes. Clean the chicken liver, remove tendons and white spots, rinse under running water, and drain well.

Roughly chop the onion. In a coated pan, heat 1 tbsp of lard over medium heat, then brown the onion and rabbit meat until golden. While still warm, finely grind the mixture in a meat grinder. Season with salt, mix well, and set aside.

In the same pan, heat another 1 tbsp of lard, then briefly sear the liver and apples – the liver should remain slightly raw inside. Add the butter and let it melt. While still hot, blend everything very finely. Stir in the port wine, blend briefly again, and pass the mixture through a fine sieve. Season with salt and mix well.