Easter treat: Homemade rabbit pâté recipe for a healthy feast

Whenever Easter approaches, I return to my trusted recipe for rabbit pâté. This dish is unique—light, full of flavor, and very healthy. Rabbit meat is low in fat, high in protein, and perfect for those with digestive issues, as well as for anyone who just wants to enjoy something nutritious and homemade.

For years, I've been preparing this pâté for the whole family, and it disappears in no time. The key to success is patience, proper seasoning, and the right technique. Here's my tried-and-true recipe, step by step.

For one large pâté (or two smaller ones), you will need:

                              
• 5 quarts of water
• 4 bay leaves
• 8 allspice berries
• 2 large carrots
• 1 tablespoon of Vegeta
• 1 teaspoon of salt
• 1/3 teaspoon of pepper
• 1 medium rabbit (about 3 lbs of meat)
• 2.2 lbs of raw bacon
• 6 eggs
• 1/2 teaspoon of curry
• 1/4 teaspoon of nutmeg
• 1 tablespoon of sweet paprika
• A pinch of hot paprika
• 2 tablespoons of lard
• 1 teaspoon of cumin (whole or ground)

My method for the perfect rabbit pâté:

            
1. First, I prepare the broth. I pour 5 quarts of water into a large pot and add the bay leaves, allspice, carrots cut into pieces, Vegeta, salt, and pepper. When the water begins to boil, I add the rabbit, divided into parts, and the raw bacon.
2. I cook everything on low heat for about 2 hours. The meat needs to be tender, which I check with a fork. I remove the cooked ingredients from the pot and let them cool for 30 minutes.
3. Next, I carefully separate the meat from the bones. This is important because even a small piece of cartilage can spoil the pâté's texture. I grind everything, including the carrots, in a grinder at least three times to ensure the mixture is smooth and uniform.
4. To the ground meat, I add the eggs. Sometimes, I separate the whites, whip them with a pinch of salt, and add them at the end—this makes the pâté even more delicate. I mix in the curry, nutmeg, sweet and hot paprika. I also add about one cup of the broth from cooking the meat to make the mixture moister and velvety. I work everything by hand—although you can use a spoon, I prefer to feel the texture with my fingers.
5. I season with a bit more salt and pepper if needed. The consistency should resemble a very thick cheesecake batter—then I know the pâté will be perfect after baking.
6. I transfer the prepared mixture into a large ovenproof dish or two loaf pans. If I plan to share the pâté with family, I choose small disposable molds—they are easy to order online. I sprinkle the top with cumin (ground or whole), lay thin slices of lard, and additionally dust with a bit of sweet paprika for color.
7. I bake the rabbit pâté for 70–90 minutes at 390°F. When the top starts to brown slightly, I remove it from the oven and let it cool completely. Very important: the pâté should spend the night in a cool place to achieve an ideal, firm texture that can be easily sliced.

Rabbit pâté is not only a tradition in my home but also one of the healthiest choices you can make for the holiday table. Rabbit meat is tender, easily digestible, and exceptionally tasty, especially in a well-seasoned, homemade version. Additionally, thanks to the natural ingredients, I am confident that I am serving my family something truly valuable.

If you haven't had the chance to prepare rabbit pâté yet, I recommend trying it now. Easter is the perfect time for culinary experiments and a return to healthy, traditional flavors. This pâté is a taste that lingers in memory for a long time.