Stewed Rabbit With Pate

Ingredients

• 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. 1

   Prepare:.

2. 2

   * rabbit cut into serving pieces.

3. 3

   * wash with salt water.

4. 4

   * let it dry before marinade.

5. 5

   Marinade:.

6. 6

   * mix onion, garlic, chili, peper, herb du province with red wine.

7. 7

   * seasoning with salt, i used about one tsp of salt for the whole rabbit.

8. 8

   * let the rabbit sit in the mix soup in the fridge for one night.

9. 9

   Cooking:.

10. 10

    * remove the rabbit from the marinade soup, reserve the mixture

11. 11

    * fry the rabbit in medium heat until light brown.

12. 12

    * mix chopped tomatoes to the frying pan, wait until rabbit turn brown.

13. 13

    * pour in chicken broth and the reserved marinade soup.

14. 14

    * slowly cook for 1 hours until the meat is tender but not falling apart.

15. 15

    * put in carrot and potatoes, cook for another 20 minutes.

16. 16

    * fry pate with finely chopped garlic until the smell is nice.

17. 17

    * pour the pate garlic mixture to the rabbit stew, stir well.

18. 18

    * can be thicken and seasoned again before serving.

19. 19

    Serving hot with French bread.