Ingredients:
1.1 – 1.5 lbs of boiled rabbit meat
0.66 lbs of pork liver
4 – 5 eggs
0.66 lbs of lard
0.66 lbs of mushrooms
1 large onion
Salt, pepper, and spices to taste — I used ground coriander, black pepper, and allspice.
Boil the rabbit meat with the spices, but don’t add salt. Use bay leaves, cloves, black pepper, and allspice.
Weigh the meat after boiling.
Boil the liver without salt as well.
Grind the meat, liver, and lard through a meat grinder.
Sauté the mushrooms with the onion, then add them to the ground mixture.
Mix everything well and add the eggs, salt, and spices to the mixture to taste.
Knead the filling thoroughly.
Beat it a bit to help it hold its shape.
Form the mixture into loaves and place them on a greased baking sheet.
Bake the pâté at 320–356 degrees Fahrenheit for 40 minutes.
Serve the pâté chilled.
It’s a delicious appetizer for your New Year’s table! This is perfect for households with game meat, especially if you have hunters at home!
You can also use veal or other meat instead of rabbit; it will be just as tasty.
