Royal hare pate. Hare pate

Products that you will need to prepare the dish:

• hare breast and offal
• 2 pieces of white bread
• 200 g pork liver
• 200 g bacon
• onion - 1 piece
• eggs
• 2-3 dried mushrooms
• 4-5 peas of black pepper
• 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 peas of black pepper, simmer under the lid until the meat becomes soft. At the end of the stew, add the giblets and pork liver. When the meat becomes very soft, remove all bones from it, soften the slices of white bread in the sauce formed from the stewing. Cut the meat into pieces. Squeeze the bread. Pass the 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 line the bottom of the form with it, then fill the form with the prepared 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 it cool, carefully put the pate out of the mold, cut into thin slices and serve cold.

When boiling crayfish, immerse them in salted boiling water. Remove them from the broth just before serving, otherwise they will lose their juiciness and will be tasteless.

If you pour fresh milk into the water in which you cook the fish, the strong smell will disappear, and the fish will become tastier.

The cake dough does not need to be baked over high heat. In an overheated oven, the outer part of it will turn out to be solid, but inside it will remain damp. In order to prevent this from happening, you need to preheat the oven, but do not heat it, and bake the dough over medium heat. After you take the cake out of the oven, it's best to keep it in the kitchen rather than putting it 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 heat the soup is cooked and the smaller its volume, the tastier it will be.

Step-by-step recipes for making pâté from a rabbit, a hare at home

Grade
recipe

Time
(min)

Servings
(people)

In 100 grams of finished dish

18 gr.

14 gr.

Carbohydrates

196 kcal.

Option 1: The classic rabbit pâté recipe

At the end of the description, there 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 selection also includes recipes for making hare pâtés so that housewives do not need to adapt the "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.

Step-by-step recipe for rabbit pate

Cut the rabbit meat into large pieces together 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 pause. Do not discard the broth. Gently peel the pulp from the seeds, helping yourself with a sharp knife. Using a hand blender, mashed potatoes, gradually adding the suspended broth.

After softening in the warmth of the kitchen, mix most of the oil with the pate. Melt the rest slowly and salt. Divide the pate into small molds, pour oil on top. Decorate with coarse herbs and refrigerate to set.

For options 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 small pieces, sautéed until they are very soft, and mushrooms, always until tender. In order for the particles of vegetables to be felt in the pate, they are not grinded, but grind with a manual meat grinder, installing a coarse-mesh grate. If you want to "hide" their presence in the appetizer, add vegetables to the rabbit meat at the second stage and grind with it.

Option 2: a quick recipe for hare pate

The variety of wine is shown as specified in 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;
• just over 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 make hare pate

Put two 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 into the second one and send it to melt until the greaves are lard.

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

As soon as the hare is slightly browned and the onion turns golden, add the carrots to them, and, after five minutes, pour in the wine. Its amount can be slightly increased if the variety is not aromatic enough. With a very low boil, cover loosely with a lid, simmer the hare until tender.

Drain the fat from the greaves, it will be possible to cook another dish on it, put the suspended greaves on the meat, twist twice through the meat grinder together with the vegetables. Put slightly melted butter in the minced meat, salt and season with spices. Stir the pate by hand or help yourself with a very low speed mixer.

Option 3: Rabbit pate with nuts

By mixing almonds with walnut kernels in equal proportions, you will get a slightly more delicate pate. Do not be lazy, before adding broth to the pate, be sure to strain the liquid, and 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, table salt and freshly ground pepper;
• three carnation umbrellas.

How to cook

Stick the cloves into the peeled onion, divide the rabbit into pieces, rinse and dry thoroughly, put these products in a pot. 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 heat even more, simmer for about fifteen minutes. Add hot water to completely cover the meat. Bring to a boil quickly, then cook on low heat for about an hour, at the very end add lavrushka.

Disassemble the other half of the garlic and exfoliate, mix with the peeled almonds. Add some pepper and blend thoroughly with a blender. Remove the cooked rabbit meat from the broth and cool, remove from the bones and rub it with a blender.

Mix the minced meat with the garlic-nut paste and place in a slightly preheated skillet. While stirring, heat, adding broth little by little. As the pate reaches the desired consistency, shift its shape and after cooling for a short time on the table, soak for up to two hours in the common compartment of the refrigerator.

Option 4: Lush hare pate with liver and mushrooms

The optimal company for the game is, of course, forest mushrooms. Which variety to choose is up to you to decide, accordingly, you can increase their number. When butchering a hare carcass, choose parts of the paste at your discretion, the mass is indicated already pitted, but it is 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 salad onion;
• large bay leaf;
• four peppercorns;
• one hundred grams of lard;
• croutons for breading;
• powder of nutmeg;
• fine pepper and coarse salt;
• a handful of dried mushrooms;
• milk.

Step by step recipe

Soak the dry mushrooms thoroughly, cut them into smaller pieces and add to the pot to the hare slices. Fill with a small amount of boiling water, chop the onion in the same place, place the lavrushka 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 a pot, boil for another quarter of an hour, then remove it from the broth together with the rabbit meat. Soak the bread with milk, scroll twice with the liver and meat through a manual meat grinder. Salt the resulting minced meat, season with pepper, release the eggs into it and mix.

A baking dish, preferably rectangular and low, rub with butter, sprinkle with breadcrumbs. Thinly cut the bacon to the bottom and fill to the top with the cooked minced meat, put it in a very hot oven.

Immediately reduce the oven temperature to medium, bake until fat appears on the surface of the pate. Remove the form from the oven, let the paste cool completely in it. Then turn it over and gently shake it out, cut into thin slices and refrigerate vigorously.

Option 5: Fragrant rabbit pate with vegetables

The appetizer will come out really fragrant, but there is a small remark to the recipe. Having tested in different versions, we suggest excluding vegetable oil, and increasing the amount of butter to a 200-gram package. Use about a third, putting it in the pot in the second step, and soften the rest and mix with the finished pate 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 one carrot;
• two onions;
• on the root of celery and parsley;
• a couple of bay leaves;
• two tablespoons of lean oil and butter.

How to cook

Chop the rabbit together with the bones, carefully collect the fragments. Peel the onions, potatoes and roots, and chop them coarsely, put everything in one pot. Add lavrushka and peas here, pour with vegetable oil, add butter. 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 tender.

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

Drain all the liquid again, cool the food remaining in the pot slowly. Using a blender, mash everything into the puree at very low speed. Gradually adding broth, bring the pate to the desired consistency.

Recipe I... Boil the front part of the hare's carcass with spices, onions and salt. Separate the finished meat from the bones, mince twice 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 was cooked, marjoram, spices for the pate and add salt to taste.

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

Line the mold with slices of bacon and fill alternately with layers of ground meat mixture and slices of fried hare. On top, put 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 tomato salad with mayonnaise. If the pate is served cold, lingonberry compote, black currant jelly or vegetable salads work well with it. Delicious 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 black and allspice peas, 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 of butter (margarine), 1 onion, 1 carrot, 1 parsley root, "/ 2 celery roots, 1 glass of dry red wine.

For pâté - 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 pâté (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. Mince twice with liver, heart, lungs, pork, onions, garlic and buns. Stir the mixture well, season with salt, add marjoram, pâté spices, 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. Put slices of bacon, 1-2 bay leaves, a few slices of lemon peel and 2-3 sprigs of thyme on top, 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.

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

This dish is unusual - hare pate... In Russia, it was served to the tsar's table, a real delicacy. It was decorated with quail eggs and served as a snack. In Italy, hare is cooked in different ways, they make a stew from it to egg pasta, papardella. But also hare pate You will often find it in restaurants in Italy, especially in areas rich in game. The recipe is simple enough, 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. Defrost the meat and remove the pulp from the bone before making the pate.

Pate 'di lepre

Ingredients:

• 500 gr. hares
• 150 g chicken liver
• 1 onion
• 250 g butter
• Bay leaf
• sprig of rosemary
• a few juniper berries
• ½ glass of table white wine
• 1 glass of table red wine
• 50 ml. dry gin
• olive oil olio extravergine d'oliva
• pepper

Cut the hare into cubes.

In a skillet over low heat, sauté the finely chopped onions in olive oil.

Add the hare.

Add fire and brown the meat well on all sides.

Pour a glass of red wine into the meat and cook for about 40 minutes. Stir occasionally with a wooden spatula.

Wash the liver and remove all streaks from it. Cut the liver into cubes.

Fry the liver in a saucepan in 50 grams of butter. Add bay leaves, rosemary.

Toss the juniper berries into the liver.

Pour in white wine and gin.

Cook for a few minutes. The liver is ready. Put out the fire under the cooked meat and under the liver.

Grind ready-made hare and liver in wine in a blender. Season with salt and pepper and add melted butter. Mix everything well and put in a deep bowl.

Refrigerate for at least 4 hours. Prepare hot croutons from stale bread before serving the pate.

Serve the hare pate with hot bread and rosemary sprigs.

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