Wild rabbit pate

Preparation steps

• First cook the marinade or pac. When the water boils (1, 5 to 2 l) put a little salt and all the other ingredients except the wine. Boil for 5 minutes. and add wine. Allow to cool.
• Cut the rabbit into larger pieces and pour over the cold marinade. Leave it in the fridge for 1 day in summer and 2 days in winter. Remove the rabbit and vegetables from the marinade, save the liquid.
• Saute 250 g of onion in fat and put pieces of meat with vegetables on it. Add 3-4 cloves of garlic and a few slices of bacon, since the meat is brittle. Add a little salt and add a little liquid in which the meat was marinated. I put everything in a large oven with a lid and simmer in the oven. When the meat is soft (approximately 2 h), take it out and leave to cool.
• Separate the meat from the bones and grind together with the vegetables.
• Saute the chicken liver in a little oil and grind it and add it to the meat and vegetables.
• Add to the ground mass: 2 raw eggs, 1 boiled egg, 1 cup sour cream, mustard, 2-3 tablespoons mustard, 100 grams of finely chopped or minced bacon, juice of half a lemon, a little cognac, salt, pepper, spices for game (a little) and mix everything well. Try and add more spices to taste.
• Coat two oblong molds with thinly sliced ​​bacon (500-600gr) and pour the meat, flatten with a spoon and press a little so that there is no air.
• Put the molds in a large pan, pour water to half of the mold and bake in the oven at 100-150 degrees for 1 hour.
• When it cools down a bit, cover it with aluminum foil and put some, say a kitchen board to press the pate. Keep refrigerated for at least 1 day before serving.
• Separate the pate from the mold with a knife, place the tray on which it will be served on top, turn it and slam it against the base several times so that the pate falls out of the mold. The mold can be placed in warm water for a short time and then removed from the mold in the same way. Decorate the pate as desired. Cut it into thin slices.