Easter table delight: Homemade rabbit pâté recipe revealed

Whenever Easter approaches, I return to my trusted recipe for rabbit pâté. This dish is unique—light, flavoured, and healthy. Rabbit meat is low in fat and protein, perfect for those with digestive issues and wanting to eat something nutritious and homemade.

I've been preparing this pâté for the whole family for years, and it disappears quickly every time. The key to success is patience, proper seasoning, and technique. Here's my tried-and-true recipe, step by step.

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

• 5.5 litres 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 1.4 kg of meat),
• 1 kg 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).

1. First, I prepare the broth. I pour 5.5 litres of water into a large pot, add the bay leaves, allspice, carrots cut into pieces, vegetables, salt, and pepper, and let the water boil. Then, 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 leave them to 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, at least three times, which ensures the mixture will be smooth and uniform.
4. I add the eggs to the ground meat. 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, and sweet and hot paprika. I also add around 250 ml of the broth from cooking the meat to make the mixture more moist 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—that's when I know the pâté will be perfect after baking.
6. 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 moulds—they are easy to order online. I sprinkle the top with cumin (ground or whole), lay thin slices of lard, and dust with a bit of sweet paprika for colour.
7. I bake the rabbit pâté for 70–90 minutes at 200°C. When the top starts to brown slightly, I remove it from the oven and leave it to cool completely. Very important: the pâté should spend the night in a cool place, allowing it to achieve an ideal, firm texture that can be easily sliced.

Rabbit pâté is a tradition in my home and 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 I am serving my family something valuable.

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