Country Rabbit pate (apples, cornichons, dijon) 7

Prep

Pork, pork fat, rabbit (thigh meat) and chicken livers are ground.

Dried currants are rehydrated in brandy.  Rabbit meat is sauteed in duck fat.

Currants, pistachios, cream, eggs, white wine, duck spice is folded into the meat mixture. It's then placed in a terrine mold lined in caul fat, and baked in a water bath.

Pickup

A slice of the pate (about 2.5 ounces) is plated with a small quenelle of dijon, beautifully sliced apple, sliced cornichohns, and crostini.

** knife if for table