Everyone makes pork or chicken. I have a pate of the healthiest meat for my holidays

Rabbit meat it One of the healthiest meats available on the market. And although in Poland it still does not enjoy popularity tailored to poultry or pork, its nutritional values ​​are impressive:

• Very high protein content – up to 25% in 100 g of product.
• Low fat content – often below 3%.
• Low cholesterol – definitely lower than in other red meats.
• The richness of vitamins and minerals – especially from group B, as well as iron, phosphorus, zinc and magnesium.
• Lightness – recommended by dietitians for children, seniors and people with digestive problems and cardiovascular diseases.

Thanks high bioavailability of protein (over 90 percent) and high content necessary unsaturated fatty acidsrabbit meat can be considered a functional product – supporting health through a daily diet.

In countries such as France, Italy or Spain, rabbit meat is a premium product, appreciated for both taste and health. In Poland, more and more people are starting to see it – and very well.

Rabbit meat is perfect for pate – it has a compact consistency, a subtle taste and absorbing the aromas of spices without overwhelming. Below is a proven recipe that can become a new tradition in your home.

Ingredients:

• 1 rabbit carcass (1.5-2 kg),
• 1 carrots, 1 parsley, ½ celery,
• 1 onion,
• 2 cloves of garlic,
• 2 eggs,
• 1 roll soaked in milk,
• 100 ml of cream 30 percent,
• 2 tablespoons of butter,
• salt, pepper, nutmeg, marjoram (to taste),
• (Optional: a handful of dried mushrooms or several dried plums – for the notes of depth).

Execution:

1. Cook the rabbit together with vegetables and spices for about 1.5-2 hours – until the meat begins to leave the bone.
2. We separate the meat, cool and grind twice with vegetables.
3. We add rolls, eggs, cream and spices. Mix until a uniform, fluffy mass.
4. Transfer to a mold (e.g. a cake) lined with paper, smooth the top, sprinkle with marjoram.
5. Bake at 180 ° C for about 60 minutes.

Pate after cooling is perfect both for hot and cold administration – With the addition of horseradish, cranberry or homemade red onion jam.

Rabbit pate is not only a tasty alternative to classic meat dishes. It’s also A way to diversify the Christmas menu and introduce products with high nutritional value to it. Especially since we do not eat rabbit meat every day and it is a rarity and culinary curiosity rather than a standard, such as chicken or pork.

It is worth reaching for rabbit meat not only from holidays – but if you have the opportunity to surprise your loved ones with something special, this pate will be a great beginning.

Sources: Terazpoczy.pl