Hunter's Pâté RecipeOrigin: Britain Period: Traditional |
Ingredients:
450g rabbit or hare meat 
Hunter's Pâté Preparation:Method:Cut the rabbit meat into small pieces. Meanwhile, put the pork, liver, sausage meat, garlic sausage and onion through a mincer two times on the smallest blade. Transfer to a bowl, add the rabbit meat then mix in the sherry, parsley and sage. Season liberally. Take a loaf tin about 22 x 14 x 9cm in size then stretch the bacon rashers with the back of a fork and use to line the tin (make certain they overlap the sides). Turn the minced mixture into the prepared tin then tamp down slightly and fold the overhanging bacon pieces over the top. Cover with kitchen foil then place in a roasting tin and add water to come half way up the tin. Transfer to an oven pre-heated to 160°C and bake for about 3 hours. Remove from the oven and set aside to cool in the tin. Turn onto a serving dish, then cut into thick slices and serve. |
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