It's going to be a cloudy, raining day in the Mississauga Ontario area, so what better time to prepare this pate and call over some friends for a snack and good conversation.Now I know some rabbits are cute and you don't want to harm them, so let Baba pick out a rabbit that is ready for heaven before preparing this one :)
1 small rabbit
2 carrots, sliced
1 large onion, sliced
¼ c. breadcrumbs
1 tsp. paprika
½ lb. bacon slices
2 tbsp. vinegar
2 bay leaves
2/3 c. milk
¼ c. butter
2 eggs, well beaten
dash of nutmeg
dash of allspice
salt and pepper to taste
Wash and bone the rabbit. Cube the meat. Soak the breadcrumbs in the milk. Add the vegetables and bay leaves. Season with salt and pepper. Fry the meat in the butter until evenly browned. Add the vegetables and a little water, if required. Cook until the meat and the vegetables are tender. Place everything through a meat mincer. Add the breadcrumbs, eggs, remaining seasonings and mix well. Broil the bacon until crisp.
Line the bottom pate mixture. Place the baking dish in a pan half filled with water. Place in the oven and bake at 350 degrees for about an hour and a half. While the pate is baking, broil the rabbit bones in water to which the vinegar has been added. Allow the liquid from the bones to cool for about 15-20 minutes. When it begins to thicken slightly, pour it over the rabbit pate. Refrigerate overnight. Serve with crackers or bits of toast.
Enjoy and have fun!
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