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Rabbit Pâté in Grape Leaves
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(Recipe ID: 810)
Source: Chef Joseph Lowery
Very French, very beautiful and delicious!
Ingredients
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
- 2 Tablespoons Minced Shallots or Green Onions
- 2 cloves Garlic
- 1 1/2 pounds Boned Rabbit Meat, uncooked
- 1/4 cup Brandy
- 2 Eggs
- 1 teaspoon White Pepper *
- 1 1/2 teaspoons Thyme *
- 1 teaspoon Nutmeg *
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon Dijon Mustard *
- 1/2 cup Unsalted Margarine or Butter
- Grape Leaves to line mold (about 18 depending on size)
- 8-10 Pimiento-Stuffed Green Olives
- 3-5 Whole Bay Leaves *
Instructions
- Preheat oven to 350º.
- In a food processor, combine shallots, garlic, rabbit and brandy and blend at high speed 1 to 2 minutes.
- Add eggs, white pepper, thyme, nutmeg, Worcestershire sauce and Dijon mustard. Blend thoroughly.
- Add margarine or butter and blend several minutes, until meat mixture is very smooth.
- Lightly oil a 4-cup rectangular loaf pan or terrine.
- Line pan with grape leaves, shiny side down. (When pâté is unmolded, the shiny side will be on the outside.) Leave enough hanging over the edge to fold over top of pâté after pan is filled.
- Place about a third of the rabbit mixture into lined pan. Dot with half the olives and repeat until mold is full.
- Fold over grape leaves to completely cover pâté.
- Tap the pan against the counter several times to dislodge air bubbles.
- Lay bay leaves over grape leaves and tightly cover pan with aluminum foil.
- Set pan containing the pâté into a larger pan and add to the larger pan enough boiling water to come halfway up the pâté pan.
- Place both pans in a preheated 350º oven for about 1 hour 15 minutes.
- When done, remove pâté pan from water bath. Place a heavy weight (a brick, another terrine the same shape, a loaf pan filled with beans) on the alumnum foil to compress the pâté. Allow pâté to come to room temperature and then chill overnight, still weighted.
- To serve, unmold pâté and cut into slices, being careful not to disturb the grape leaf covering.
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