Rabbit Pate Recipe

Inspired by Sepia

Time30m

Serves4

date agrodolce and horseradish

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Ingredients

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1
Sauté Aromatics
In a skillet over medium heat, melt the butter. Add shallots and garlic, and sauté until soft and translucent, about 5 minutes.
2
Combine Ingredients
Remove from heat and let cool slightly. In a food processor, combine the sautéed vegetables, shredded rabbit meat, thyme, brandy, heavy cream, salt, and pepper. Blend until smooth.
3
Chill the Pâté
Transfer the mixture to a terrine or airtight container. Smooth the top with a spatula and cover with plastic wrap. Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.