Royal hare pate. Hare pate

Ingredients you will need to prepare the dish:

hare breast and offal
2 slices of white bread
200 g pork liver
200 g bacon
onion - 1 pc.
from eggs
2-3 dried mushrooms
4-5 black peppercorns
1 bay leaf
100 g bacon
nutmeg
breadcrumbs
1 tablespoon pork lard
pepper
salt

Hare pate - recipe:

Pour the prepared meat with a small amount of water and, together with boiled and chopped mushrooms, onions, bay leaves and a few black peppercorns, simmer under the lid until the meat becomes soft. At the end of the stew, add the hare giblets and pork liver. When the meat becomes completely soft, remove all the bones from it, soften the slices of white bread in the sauce formed from the stew. Cut the meat into pieces. Squeeze out the bread. Pass meat, bread and onions 2-3 times through a meat grinder. Add eggs, salt, pepper, a pinch of nutmeg and the sauce obtained by stewing to the minced meat. Mix everything well. Lubricate the form with lard and sprinkle with breadcrumbs, cut the bacon into strips and put the bottom of the form on it, then fill the form with cooked minced meat and put in the oven. Bake at moderate temperature until fat appears on the surface. Remove the form with the finished pate from the oven, let cool, carefully remove the pate from the form, cut into thin slices and serve cold.

When cooking crayfish, dip them in salted boiling water. Take them out of the broth just before serving, otherwise they will lose their juiciness and be tasteless.

If fresh milk is added to the water in which you boil the fish, the strong smell will disappear and the fish will become tastier.

The dough for the cake does not need to be baked on intense fire. In an overheated oven, the outer part of it will turn out hard, but inside it will remain raw. In order to prevent this from happening, you need to preheat the oven, but do not heat it up, and bake the dough over medium heat. Once you've taken the cake out of the oven, it's best to keep it in the kitchen rather than out in the cold.

To prepare the broth, the meat must be cut into small pieces, and the bones must be crushed.

The slower the soup is cooked and the smaller its volume, the tastier it will be.

Step-by-step recipes for making rabbit, hare pate at home

2018-06-18 Oleg Mikhailov

Grade
prescription

4396

Time
(min)

servings
(people)

In 100 grams of the finished dish

18 gr.

14 gr.

carbohydrates

0 gr.

196 kcal.

Option 1: Classic Rabbit Meat Pate Recipe

At the end of the description are recommendations that noticeably change the taste of the pate. Nevertheless, it is impossible to exclude them, since both options equally claim the right to be considered classics. The collection also includes recipes for making hare pates so that housewives do not need to adapt “rabbit” recipes.

Ingredients:

three bay leaves;
half a spoonful of fine pepper and twice as much salt;
a pack of butter;
fresh carcass of a small rabbit.

Rabbit pate recipe step by step

Cut the rabbit meat into large pieces along with the bones, rinse thoroughly and put in a saucepan. Add ground pepper and lavrushka to it, add salt and pour in boiling water, two liters in volume. With a moderate boil and be sure to cover with a lid, cook for an hour and a half.

Put the boiled rabbit meat with a slotted spoon in a spacious dish, let it cool down. Do not pour out the broth. Gently peel the flesh from the bones, helping yourself with a sharp knife. Using an immersion blender, puree, gradually adding the cooled broth.

Most of the butter, softened in the heat of the kitchen, mix with the pate. Melt the rest slowly and season with salt. Divide the pate into small molds, pour oil on top. Garnish with large greens and keep in the refrigerator to set.

For variants containing browned vegetables, the process changes slightly. As a rule, onions and carrots are used, less often mushrooms and tomatoes. Vegetables are washed, cut into medium-sized pieces, sautéed until very softened, and mushrooms, always until cooked. In order for the particles of vegetables to be felt in the pate, they are not ground, but are ground with a manual meat grinder, having installed a large-mesh grate. If you want to "hide" their presence in the appetizer, add the vegetables to the rabbit meat in the second step and chop along with it.

Option 2: Quick Hare Pate Recipe

The type of wine is given according to the original recipe. In practice, it makes sense to use semi-dry rose wine and even slightly increase its amount. You should not use vermouth with such spices and under such meat.

Ingredients:

six hundred grams of pitted hare;
two onions and the same number of medium-sized carrots;
a little more than half a package of butter;
150 grams of unsalted lard;
a third of a glass of oil and the same amount of dry red wine;
pepper, fine salt and game spices.

How to quickly cook pate from a hare

Put two frying pans on heating at the same time, at least one of them should be with a massive bottom. In it, we warm up the vegetable oil, cut it into small pieces on the second and send the fat to be melted to the cracklings.

We wash the rabbit meat, cut it finely, be sure to get wet from moisture before that, put it in hot oil. Slowly, cut into large half rings and put the onion to the hare. Peel the carrots and cut into cubes or grate with a very large grater.

As soon as the hare is lightly browned, and the onion becomes golden, put the carrots on them, and after five minutes, pour in the wine. Its amount can be slightly increased if the variety is not fragrant enough. With a very weak boil, loosely covered with a lid, simmer the hare until tender.

Drain the fat from the cracklings, it will be possible to cook another dish on it, put the cooled cracklings themselves to the meat, twist them twice through a meat grinder together with vegetables. Put a little melted butter in the minced meat, add salt and season with spices. Stir the pâté by hand or help yourself with a mixer running at very low speed.

Option 3: Rabbit Nut Pate

By mixing almonds with walnut kernels in equal proportions, you will get a slightly more tender pate. Do not be lazy, before adding the broth to the pate, be sure to strain the liquid, moreover, with a fine-mesh sieve.

Ingredients:

one and a half kilogram rabbit;
on a small onion and garlic head;
two glasses of dry wine;
200 grams of peeled almonds;
a few peas of pepper (black);
lavrushka, salt and freshly ground pepper;
three umbrellas of carnation.

How to cook

Stick a clove into a peeled onion, divide the rabbit into pieces, rinse and dry thoroughly, put these products in a bowler hat. Without disassembling, cut the garlic head in half, send the lower part to the rabbit meat in the pot. Pour in the wine as well.

Set a very low heat, after the liquid in the pot boils, cover with a lid, reduce the fire even more, simmer for fifteen minutes. Add hot water to completely cover the meat. Quickly bringing to a boil, then cook on low heat for about an hour, at the very end add lavrushka.

Disassemble and peel the second half of the garlic, mix with peeled almonds. Add a little pepper and mix thoroughly with a blender. Remove the boiled rabbit meat from the broth and cool, remove from the bones, also grind with a blender.

Mix minced meat with walnut-garlic paste and put in a slightly heated frying pan. Stirring, warm, adding a little broth. As the pate takes on the desired consistency, shift its shape and after a short cooling on the table, soak for up to two hours in the common compartment of the refrigerator.

Option 4: Fluffy Hare Pate with Liver and Mushrooms

The best company for game, of course, forest mushrooms. Which variety to choose - you decide on your own, respectively, and you can increase their number. When carving a hare carcass, choose the parts of the pate at your discretion, the mass is already indicated without seeds, but it’s also good to add them to the broth and then remove them.

Ingredients:

a couple of slices of fresh white bread;
two hundred grams of pork liver;
half a kilogram of hare;
large lettuce;
large bay leaf;
four peppercorns;
one hundred grams of fat;
breadcrumbs for breading;
nutmeg powder;
small pepper and coarse salt;
a handful of dried mushrooms;
milk.

Step by step recipe

Thoroughly soak dry mushrooms, cut into smaller pieces and add to the bowler to the hare slices. Bay with a small amount of boiling water, crumble the onion there, place the parsley and peppercorns between the meat. On very low heat, be sure to cover the pot, simmer until the meat softens.

Put the finely chopped and washed liver into the pot, boil for another quarter of an hour, then remove it from the broth together with the rabbit meat. Soak the bread with milk, together with the liver and meat, scroll twice through a manual meat grinder. Salt the resulting minced meat, season with pepper, release the eggs into it and mix.

Grease a baking dish, preferably rectangular and low, with oil, sprinkle with breadcrumbs. Thinly slice the bacon at the bottom and fill it to the top with cooked minced meat, put it in a very hot oven.

Reduce the oven temperature to medium immediately, and bake until the fat comes out on the surface of the pate. Remove the form from the oven, let the pate cool completely in it. Then turn over and carefully shake it out, cut into thin slices and cool strongly.

Option 5: Fragrant rabbit pate with vegetables

The appetizer will come out really fragrant, but there is a small remark to the recipe. Having tried it in different versions, we propose to exclude vegetable oil, and increase the amount of butter to a 200-gram package. Use about a third by placing in the pot in the second step, and soften the rest and mix with the finished pâté at the very end.

Ingredients:

rabbit meat with a bone, with a total weight of up to one and a half kilograms;
one large potato and carrot;
two onions;
on the root of celery and parsley;
a couple of bay leaves;
two tablespoons of vegetable oil and butter.

How to cook

Chop the rabbit along with the bones, carefully collect the pieces. Peel onions, potatoes and roots, and chop coarsely, put everything in one pot. Add lavrushka and pea peppers here, pour with vegetable oil, put butter as well. Pour in water flush with the food, be sure to cover the pot tightly. Turn on a very slow heat under it, simmer for about an hour and a half until the meat is very softened.

Remove the rabbit meat to a plate, carefully disassemble from the bones. Divide the rest of the contents of the pot by draining the vegetable broth to the side, select the parsley and, in a row, peppercorns. Collect everything again in a pot, pour in the broth, pepper and salt. After adding water, simmer for about forty more minutes, there should be very little broth at the bottom of the pot.

Drain all the liquid again, cool the remaining products in the pot slowly. With the help of a blender, at very low speeds, grind everything into a puree. Adding broth little by little, bring the pâté to the desired consistency.

Recipe I. Boil the front part of the hare carcass with spices, onions and salt. Separate the finished meat from the bones, pass it through a meat grinder twice along with the liver (you can add 100-150 g of pork, veal or rabbit liver), onions, garlic, pork and buns. Add the yolks, a little broth in which the hare meat, marjoram, spices for the pate were cooked and add salt to taste.

Peel the back of the carcass from the films, stuff with bacon, salt and fry in butter along with the roots, pouring red wine during frying. Remove the cooked meat, separate from the bones and cut into slices.

Lay out the bacon slices in the form and fill alternately with layers of ground meat mixture and slices of fried hare. Top with a few thin slices of bacon, slices of lemon peel, thyme sprigs and steam for 2 hours.

Serve warm with deep-fried potatoes, garnished with tomato slices, and a tomato salad with mayonnaise. If the pate is served cold, lingonberry compote, blackcurrant jelly or vegetable salads go well with it. Very tasty pate on slices of bread, sprinkled with sweetened grated horseradish and garnished with canned beets.

On the front of the carcass (with liver, lung, heart and kidneys) - 1 onion, 5 peas of black and allspice, 1 bay leaf, 1 tbsp. a spoonful of thyme, 1 liter of water (cook in a pressure cooker for 20-25 minutes). On the back of the carcass - 80 g butter (margarine), 1 onion, 1 carrot, 1 parsley root, "/2 celery roots, 1 glass of dry red wine.

For pate - 300 g of fatty pork (brisket or neck), 200 g of bacon, 1 large onion, 2 cloves of garlic, 3 buns, 2-3 yolks, 1 teaspoon of spices for pate (ground black pepper, ginger, nutmeg, nutmeg), 1 tbsp. a spoonful of marjoram, peel "/ g of lemon, 3-4 sprigs of thyme.

Recipe II. Clean the front part of the carcass from films, wash thoroughly, remove all fat, separate the meat from the bones. Pass through a meat grinder twice along with liver, heart, lung, pork, onion, garlic and buns. Mix well, salt, add marjoram, spices for pate, egg yolks and a little red wine. Cut the liver into slices (instead of pork, you can use beef or veal), sprinkle with nutmeg.

Lay out the form with slices of bacon and alternately fill with layers of meat mixture, slices of bacon and liver. Top with slices of bacon, 1-2 bay leaves, a few pieces of lemon peel and 2-3 sprigs of thyme, or sprinkle with thyme. Steam for 2 hours. Remove the finished pate from the mold, remove the bay leaves, peel off the thyme.

Serve the pate warm or cold with various side dishes, vegetables, salads or compotes.

For the front part of the carcass with liver, heart and lung - 300 g pork belly, 250 g bacon, 300 g pork liver, 1 large onion, 2-3 large cloves of garlic, 2-3 buns, 2-3 yolks, 3 tbsp. spoons of dry red wine, spices for pate, marjoram, nutmeg, 1-2 bay leaves, peel "/2 lemons, 2-3 sprigs of thyme.

This dish is unusual hare pate. In Russia, it was served at the royal table, a real delicacy. It was decorated with quail eggs and served as an appetizer. In Italy, the hare is cooked in different ways, they make it into a stew for egg pasta, pappardelle. But also hare pate You will often find it in restaurants in Italy, especially in areas rich in game. The recipe is quite simple, but you need to stock up on time. Do not soak the hare, if it is fresh, freeze it for 7-10 days, this will be enough. Before preparing the pate, defrost the meat and remove the pulp from the bone.

Pate' di lepre

Ingredients: