Peel the rabbit, cut the sadle out. Boil the rabbit’s front in water. Add juniper, grains of pepper, all-spice. During the boiling process, add raw bacon and pork collar. At the end of boiling, add vegetables and liver. Strain the stock. Soak the roll in the stock. Mince the meat with vegetables and roll. Add the eggs, muscat, ginger, salt, pepper to the mass and mix all together. Cover the pâté (triangle shaped) tin with smoked bacon, put the minced mass in it and place fried (previously pickled in rosemary) rabbit saddle. Cover again with minced mass and bacon. Put into an oven and bake. Remove the stems from spinach and beet leaves, grill the seeds out of cucumber and slice to half-moons, slice radish, asparagus – leave the heads, chop the stems with other greens. Prepare the vinaigrette sauce of balsamic vinegar. Join it with vegetables. Peel the small onions, wash, dry and fry in butter. Add honey to the browned onions. Fry for 3 minutes mixing, pour the bouillon in, stew (simmering), till all the liquid evaporates. Take the meat out of the tin, slice and serve with iced onion salad in vinaigrette sauce.
This meal was prepared by the Gustaw Morcinek Gastronomy School Group from Katowice during the 5th “Silesian Tastes Festival 2010” in Złoty Potok.