Rabbit pate with baked persimmon from Ilya Blagoveshchensky

Description

This rabbit pate with baked persimmon is a real work of culinary art that can capture the imagination of even the most sophisticated gourmets. Some of you, after reading the name of the dish, imagined a puree-like meat mass, someone - an elastic terrine bread, but in this case everyone will be far from the truth. Why? Because our rabbit pate is served in the form of balls covered with tangerine glaze! Well, to further emphasize the already high status of the appetizer, we recommend supplementing it with two exquisite sauces. Agree: it's definitely worth a try!

Cooking

Step 1

Prepare the pâté ingredients. Peel and chop the onion. Peel the carrots and celery root, wash and finely chop. Brown all prepared vegetables in 2 tbsp. l. vegetable oil.

Step 2

Wash the rabbit fillet and dry well. Cut into small pieces. Wash one persimmon, cut in half and remove the seeds. Cut the pulp into small cubes. Fry with the rabbit in the remaining vegetable oil.

Step 3

Combine meat and persimmon with fried vegetables. Salt and pepper. Place in a special bag, pump out the air, seal tightly and lower into a pot of water. Cook over low heat for 1.5 hours.

Step 4

Transfer the pate ingredients to a blender, add soft butter and grind everything together until a mass of a homogeneous consistency is obtained. Divide into molds and place in the freezer for 1 hour.

Step 5

For glaze, soak gelatin in a small amount of cold water for 5 minutes. Then gently squeeze, mix with the rest of the ingredients and, stirring, bring to a boil.

Step 6

Remove the pate from the freezer and leave for 10 minutes. Then pick it up with a knife and form balls. Dip in hot glaze, then place on a wire rack. Let the glaze dry.

Step 7

For the tangerine sauce, combine all its ingredients, bring to a boil, strain and let cool. Also prepare the sherry sauce. Cut the remaining persimmon into slices and bake until golden brown at 180°C. Serve pâté balls with persimmons and sauces.