Warm Spiced Rabbit and Liver Pate — Cuenca Spiced Game Pate
Cuenca rustic warm spiced pate of slow-cooked rabbit, chicken liver, and ham hock pounded with breadcrumbs and warm spices into a thick brown spread, served with country bread to dip.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat rabbit and chicken liver dry. Cube rabbit into 2cm pieces, dice onion, smash garlic, tear day-old bread into small pieces. Toast serving bread slices until golden. Measure all spices into a small bowl.
Sear
Heat olive oil in a heavy pot over medium-high. Season rabbit with salt and pepper, sear 5 minutes turning until each side is deep golden. Remove and set aside.
Sweat
Lower heat to medium, add onion, garlic, and bay leaves with a pinch of salt. Cook 6 minutes until softened and pale gold without darkening at edges.
Bloom
Stir in sweet pimenton, hot pimenton, cinnamon, cloves, and caraway off heat 15 seconds. Add chicken liver and ham hock, stir 90 seconds to coat completely in spice.
Simmer
Pour in hot stock, return rabbit to pot, bring to vigorous simmer over medium-high 2 minutes. Cover, reduce to low, simmer 38 minutes until rabbit pulls easily from bone.
Build
Lift meats out, shred finely with two forks. Add torn bread to broth, simmer uncovered 9 minutes until bread breaks down into thick paste. Return shredded meats, warm 2 minutes until bound.
Plate
Spoon pate into warm bowls, scatter black pepper across surface, and serve with toasted country bread for dipping.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.