Update date: 11 October 2013

Rabbit pate with plum sauce, served with cranberries


Rabbit pate:

  • 50 dag rabbit meat together with offal
  • 40 dag bacon or pork blade
  • 20 dag rabbit, pork or turkey liver
  • 1 roll
  • 1 egg
  • soup vegetables
  • 2 onions
  • 12 slices smoked bacon
  • 10 dag prunes
  • 5 dag butter
  • 1 dag lard
  • 1-2 dried mushrooms
  • salt
  • pepper
  • nutmeg
  • allspice
  • bay leaves
  • cranberry
  • plum vodka



Rabbit pate:

Cook rabbit and pork meat together with vegetables, allspice, bay leaves and mushrooms. Cook liver separately, for a short time. Bone meat and mince it together with liver and onion. Soak roll in stock, squeeze dry and mince it. Add egg and seasoning, mix the dough, adding stock, if needed. Smear a loaf tin with lard, line it with rashers of smoked bacon and transfer the pate dough into it. Bake at 200oC for about 45 min.


Fry chopped prunes adding stock and plum vodka, add gravy (from rabbit roast, preferably), simmer it, season with salt and pepper. Cut pate into slices and place over plum sauce, garnish with cranberries and bacon rashers rolled up with prunes inside.



This meal was prepared by the O. Lange Schools of Economics in Wodzisław Śląski during the 3rd “Silesian Tastes Festival 2008” in Racibórz. The Team won 1st place in professional category.