Picture of Rachel B

I absolutely love cooking with game – I'm a country girl, a farmer's daughter, and it's part of my life. People often don't realize how versatile – and how healthy - game is to cook and eat. There's a huge variety available – from snipe and partridge to venison and hare, and so many ways of preparing it, from traditional old-fashioned and delicious roast pheasant wrapped in bacon to a modern-day venison
burger stuffed with blue cheese. - Rachel Green.

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Recipes arrow Occasionarrow Rabbit Pate with Beer
Rabbit Pate with Beer
Description
A simple pate which is ideal to take on picnics.

Ingredients
At a glance
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Method

Ingredients

2lbs / 900g rabbit boned and chopped

1/2 pint / 275 ml of light ale

1lb / 450 g pork belly, skinned and chopped

salt and pepper

thyme. parsley, 2 bay leaves

bacon rashers

Notes

Rabbit Pate with Beer

Preparation Time: 0 Hours & 0 Mins

Cooking Time: 3 Hours & 0 Mins

put chopped rabbit, ale, pork belly, salt , pepper, herbs and bayleaves into a bowl. Soak overnight.

remove meat from marinade and mince separately.

Line an ovenproof dish with bacon rashers and pack tightly with alternate layers of rabbit and pork.

Pour the marinade over the meat and bake for two and a half to three hours in a slow oven.

Remove and allow to cool.

Serve with crusty bread

Serving Suggestion

Serve with crusty bread

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