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Stewed Rabbit With Pate

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“The chichken version of this recipe is popular in Vietnam. Since, I love the taste of rabbit so much and rabbit is not that expensive in France, I tried this recipe with rabbit and it was really good. I'm new to this site, sorry if you find the format and instructions are a bit odd.”
READY IN:
13hrs 30mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

  • 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

Directions

  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.

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