Rabbit pate part two….
Here’s the follow on from the recipe for rabbit and pistachio pate. At the time of working on the recipe I only had a loose working idea for presenting it but knew it would be based on a ‘Bugs Bunny’ theme if you will!
Rabbit, carots and peas….makes sense really. So what I did was make a sauce from peas flavoured with savory. A diced onion was cooked until soft in oil and butter, a good pinch of savory went in next followed by a cup of peas. Salt, white pepper and enough hot vegetable stock to cover the peas went in next. Boiled, simmered for five minutes then blitzed in a food blender. The slightest dash of thick cream, reseasoned and then through a fine sieve. Done!
Young carrots were cooked in vegetable stock flavoured with cider and tarragon and left to cool. The terrine came out of the fridge for ten minutes before serving, lightly seasoned and then the salad was assembled around it with a few pea tendrils for good measure…..