Rabbit Pate and Mostarda
October 2, 2014
OK! So the recipe calls for rabbit kidney, but I could only get pork kidney so that is what I used. Also, have you guys ever butchered a rabbit? Cause its KIND OF A BITCH. Just bones everywhere. So many little bones. I've broken down a lot of animals including a whole deer, but this thing stumped me. Anyways, finally got all the meats diced and in a bowl.
Meanwhile I also started on that mustarda sauce I was raving about earlier. The fruit gets boiled in a simple syrup.
First you candy the fruits, then you chop them up and return them to the pot.
The meats marinade in some cider for a day. I know it is rabbit and beer pate, but my roommate is gluten free so I used a dry hopped cider so that she could enjoy this too. Jamie said it was ok!After the meats have soaked, it’s time to grind them. Keep everything nice and cold!The thyme sprigs that were in the marinade get put in the bottom of the pan before you add everything else. Line the thing with prociutto, then add the meat and wrap it up. After this cooked, it was a little oddly shaped, so I immedietly put another pan on top with a little weight while it was still very hot and put it into the fridge that way. Because of that, it became tight and uniform. Yum. I managed to snap off this photo somehow before going to town on this. I ate at least 3 or 4 slabs before I started making the pretty plates. Again, shout out to Ken and also Jamie for the plating and photograpy on this book. I know my way around some food photos, but man was it hard for me to get appetizing shots of this. This was my first failed plating. I settled on this one but I am still not thrilled with it. Regardless, this pate was amazing. The mustarda was the perfect compliment to it as well. I actually added a little vinegar to the mustarda just to have the acid cut through the creamy fattiness of the pate. Such a fun dish to put out when you have people over. Instead of grabbing some pepperoni for your next party, try making something like this and see what your guests think! That mustarda will always take me back to that first time at Coppa though. The recipe was a bit of work but it made a ton so I will be eating it for weeks to come!No recipe down here today. Go buy the book if you want to cook this!