fille des bois
Jedi
hello
rabbit pasty
ingredients
800 g rabbit
400 g fat lard (pork fat)
liver from the rabbit
5 or 6 shallots
2 cloves garlic
40or 50 g parsley
chives, salt and black pepper
you only use the muscles of the thighs of de forepaws and the filet back of the rabbit ( to have 800 g muscles and filets you must have a whole rabbit of 1800 or 1900 g)
Now you have to chop all the ingredients in a mincer (see picture) may be with an electric one . All these ingredients must be good mixed .You add salt and pepper I don't know how much its a question of taste
you take a bowl (of a terrine with a lid) (see picture) in the bottom of the bowl you put some thin pieces of pork fat ( apart from the 400 g in the ingredients) You fill the bowl with all the ingredients and
you put it in the oven one hour and thirty minutes temperature 180 °c with lid and fifteen minutes without lid for a nice crust
Its a childhoud memory, and a dish of my dear grandmother who is 102 years old now
I join some pictures and i hope you will enjoy this recipe
cheers
Fille des Bois
rabbit pasty
ingredients
800 g rabbit
400 g fat lard (pork fat)
liver from the rabbit
5 or 6 shallots
2 cloves garlic
40or 50 g parsley
chives, salt and black pepper
you only use the muscles of the thighs of de forepaws and the filet back of the rabbit ( to have 800 g muscles and filets you must have a whole rabbit of 1800 or 1900 g)
Now you have to chop all the ingredients in a mincer (see picture) may be with an electric one . All these ingredients must be good mixed .You add salt and pepper I don't know how much its a question of taste
you take a bowl (of a terrine with a lid) (see picture) in the bottom of the bowl you put some thin pieces of pork fat ( apart from the 400 g in the ingredients) You fill the bowl with all the ingredients and
you put it in the oven one hour and thirty minutes temperature 180 °c with lid and fifteen minutes without lid for a nice crust
Its a childhoud memory, and a dish of my dear grandmother who is 102 years old now
I join some pictures and i hope you will enjoy this recipe
cheers
Fille des Bois