1. Cook bacon until crispy. Let stand on a rack or paper towel
and crumble into coarse bits. 2. Preheat oven to 400°F.
3. Blanche brussels sprouts in boiling water for 5 minutes.
4. Drain and rinse with cool water. Shake off excess water or pat
dry. 5. Toss sprouts with olive oil, salt, and pepper, and roast on
Rabbit Pâté
a shallow pan for 8–10 minutes or until the outer leaves begin to
brown. 6. Warm maple syrup in a large pan. 7. Add the brussels
sprouts, almonds, and bacon bits and toss until evenly coated.
8. Season with salt and pepper.
RABBIT PÂTÉ
3 tablespoons duck fat (you can substitute lard or
softened butter)
1 cup diced onion
25 bacon strips
6 peppercorns
2 whole allspice berries
2 bay leaves
2 cloves
1⁄ 4 teaspoon dry mustard
1⁄ 4 teaspoon thyme
1 tablespoon kosher salt
1⁄ 2 cup cognac or brandy
2 large eggs
4 cloves garlic
11⁄ 2 cups ground pork
11⁄ 2 cup ground rabbit (reserve liver and slice into
long strips)
1. Preheat oven to 325°F. 2. Using 2 tablespoons of the duck
fat, sauté onion and garlic on medium heat. 3. Powder salt
and all spices in mortar and pestle or spice grinder. 4. Remove
onion and garlic from heat and let cool. 5. Grease an oven safe
1.5-quart loaf pan (approximately, 9”x 5”x 3”) with remaining
1 tablespoon of duck fat. 6. Lay raw bacon strips slightly
overlapping across the width of the pan. 7. Add additional strips,
cut in half, on the ends of the pan. All strips should be hanging
well over edge. 8. Toss the pork, rabbit, eggs, cognac, spices,
and cooled sautéed onion in a bowl with any remaining bacon
strips and combined well. 9. Pour half of the pork mixture into a
loaf pan lined with bacon strips and lay the strips of rabbit liver
lengthwise on top of the mixture. 10. Add remaining mixture
and fold bacon strips over the loaf tightly. 11. Cover loaf with tin
foil or lid. 12. Place in a roasting pan filled with enough boiling
water to come halfway up the side of the loaf pan. 13. Place
all in the oven for approximately 2 hours, until a thermometer
inserted in the middle of the loaf reads 160–165°F. 14. Remove
pâté from oven and place a skillet, weight, or canned good
on top of pâté to press down until cool (about 2–3 hours). 15.
Remove weight and chill overnight, keeping the pâté covered
with foil.
To serve, un-mold pâté carefully by running a plastic or soft
knife around edges to release. Wipe any jellied fat off pâté
before serving. Any remaining portion can be wrapped well in
foil and chilled.
