Recipe of the Week tried and tested by Charlie and Mo

Rabbit  Pate

Charlie's Rabbit Pate

1 Rabbit, boned and minced.

1 Onion, finely chopped.

1 Clove of Garlic, finely chopped.   

2 Eggs.

5 tblsp Goose fat.

1 tsp Marjoram.

1 tsp Thyme.

1 tsp Sage.

1 tsp Rosemary.

1 tsp Parsley.

1 ½  tsp Salt.

1  tsp Pepper.

1  Bay Leaf for each pot.

Mix all of the ingredients together (excluding the Bay Leaf) and pack the mix into small clean preserving  jars (I use 200ml Le Parfait jars)making sure there are no air gaps and leaving a ¾ inch gap at the top.

Place 1 Bay Leaf on the top of the mix and seal the lid.

Place the jars in a pressure cooker, making sure the jars do not touch by separating them with a cloth.

Fill the pressure cooker with water, covering the jars if possible.

Cook for about 1 hour.

This mix can also be used for sausages or burgers, and would also work well with squirrel, or partridge.