Stewed Rabbit With Pate Recipe

Name: Stewed Rabbit With Pate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 rabbit, cut into serving size pieces; 150 g pate (pork, duck, ... I prefer the duck pate or fois gras du canard); 2 red onions, thinly sliced; 1 garlic clove, finely chopped; 1 red chile, finely chopped; 1 teaspoon pepper; 1 teaspoon herbes de provence; 150 ml red wine; 2 tomatoes, finely chopped, only keep the flesh; 3 large carrots, peeled and thinly sliced; 5 medium potatoes, pealed and cut into mouth size pieces

Servings: persons

1 rabbit, cut into serving size pieces
150 g pate (pork, duck, ... I prefer the duck pate or fois gras du canard)
2 red onions, thinly sliced
1 garlic clove, finely chopped
1 red chile, finely chopped
1 teaspoon pepper
1 teaspoon herbes de provence
150 ml red wine
2 tomatoes, finely chopped, only keep the flesh
3 large carrots, peeled and thinly sliced
5 medium potatoes, pealed and cut into mouth size pieces

1
Prepare:.
2
* rabbit cut into serving pieces.
3
* wash with salt water.
4
* let it dry before marinade.
5
Marinade:.
6
* mix onion, garlic, chili, peper, herb du province with red wine.
7
* seasoning with salt, i used about one tsp of salt for the whole rabbit.
8
* let the rabbit sit in the mix soup in the fridge for one night.
9
Cooking:.
10
* remove the rabbit from the marinade soup, reserve the mixture
11
* fry the rabbit in medium heat until light brown.
12
* mix chopped tomatoes to the frying pan, wait until rabbit turn brown.
13
* pour in chicken broth and the reserved marinade soup.
14
* slowly cook for 1 hours until the meat is tender but not falling apart.
15
* put in carrot and potatoes, cook for another 20 minutes.
16
* fry pate with finely chopped garlic until the smell is nice.
17
* pour the pate garlic mixture to the rabbit stew, stir well.
18
* can be thicken and seasoned again before serving.
19
Serving hot with French bread.

174

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 rabbit, cut into serving size pieces, 150 g pate (pork, duck, ... I prefer the duck pate or fois gras du canard), 2 red onions, thinly sliced, 1 garlic clove, finely chopped, and more.

Yes, Stewed Rabbit With Pate falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stewed Rabbit With Pate

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions