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Rabbit Pâté with Pickled Cherries and Crosnes
Chef Todd Immel of Table 1280 – Atlanta, GA
Adapted by
November 2007

Yield: 12–15 Servings


  • 2 3 pound-rabbits
  • 1 cup white wine
  • 3 shallots, chopped
  • Salt and pepper, to taste
  • 1 yellow onion
  • 6 bay leaves
  • Thyme, to taste
  • 1 Liter
  • 6 ounces back fat
  • ¾ pound fresh pork belly
  • 2 eggs
  • 1 juniper berry, ground
  • ¼ teaspoon dried savory
  • ¼ teaspoon Insta Cure #1
  • Pinch of sugar
  • Salt and pepper, to taste
  • Caul fat, as needed
Pickled Cherries
  • 2 pounds cherries
  • 1 ½ cups sugar
  • 4 ¼ cups white wine vineg
  • 4 cloves
  • 6 peppercorns
Pickled Crosnes:
  • 1 pound crosnes, cleaned
  • 1 cup cider vinegar
  • ½ cup sugar
  • 1 cinnamon stick
  • ½ Tablespoon chili flakes
  • 1 bay leaf
  • 1 Tablespoon coriander seeds
  • ½ Tablespoon fennel seed

For the Pâte:
Remove meat from rabbits, keeping loins intact. Put loins, white wine, shallots, salt, and pepper in a bowl, cover and chill overnight. Keep the rest of the meat, including livers, separate and covered. In a medium pot put bones, onion, 1 bay leaf, thyme, water, salt, and pepper and reduce to simmer for 2 ½ hours. Strain stock, put back on fire, and reduce to ½ cup. Let cool and reserve. Using a ¼ inch die on a grinder, process the rabbit meat, back fat, and pork belly. Put in a large bowl and mix with eggs, juniper, Insta Cure, sugar, salt, and pepper.

Line a terrine with caul fat and spoon 1/3 of the rabbit mixture into the bottom. Lay two of the reserved rabbit loins on top of mixture, then another 1/3 of the rabbit mixture. Repeat, ending with the rabbit mixture. Place bay leaves across the terrine and fold over with caul. Cover with foil and cook in a water bath until the internal temperature reaches160°F. Remove and press terrine for 24 hours under a weight. Slice to order.

For the Pickled Cherries:
Wash, dry, and stem the cherries. Bring vinegar, sugar, and spices to boil and cook for 3 minutes. Pour over cherries, cool at room temperature, and refrigerate for a couple of days.

For the Pickled Crosnes:
Bring vinegar, sugar and spices to boil and pour over clean crosnes. Cool at room temperature and refrigerate for a couple of days before using.

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