Home > Easter > Salad and Starters > Easter Holidays - Rabbit Meat Pâté
(Pasztet Z Królika)

Easter Holidays - Rabbit Meat Pâté
(Pasztet Z Królika)


2 lb (900 g) rabbit meat
1 lb (450 g) pork
2 oz (60 g) bacon
2 bouillon cubes
1 lb (450 g) veal liver
2 bread rolls
3 eggs
Dry herbs and spices: bay leaf, thyme, nutmeg
Salt and pepper
Optional: soup vegetables


1.   Clean and chop the rabbit meat, pork and bacon and cook on low heat in a pot of water, along with the two bouillon cubes. You can optionally add in some soup vegetables, like carrots, parsley, and onion, and dried mushrooms. After about 90 minutes, when the meat is soft, take it out and clean off any bones from the meat.

2.   Use 1 cup of the leftover stock liquid and sauté the liver, cleaned and sliced into strips, for about 10 minutes.

3.   Soak the bread rolls in another cup of the leftover stock.

4.   Combine the meats and bread and mix in a food processor. Mix in eggs, herbs, spices, salt, and pepper.

5.   Grease a loaf pan and place the meat pâté inside. The pâté should fill about three-quarters of the pan. 6.   Bake in the oven at 400°F (200°C) for about 1 hour.

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