Ingredients for 8 people :
- 600 gr [11/2 lb] rabbit meat
(equilvalent to one rabbit of 1.5kg [3 lb])
- 400 gr [1 lb] of sausage meat
- 2 large chalots
- 2 eggs
- 2 Tbspoons sour cream
- 5 cl [2 fl oz] cognac or armagnac
- bayleaves ; a few blades of parsley
- grated nutmeg, salt & pepper

Recipe :

1-Bone the rabbit or have it done by your butcher.
2- In a electric mixer, ground the meats together with a blade ; pour it in a bowl when finished.
3- Pre-heat oven to 200°C / 400°F ; mince the chalots and parsley, add them with all the other ingredients except the bayleaves in the bowl. Mix everything together until well blended (use your hands !).
4- Taste and adjust seasonning....flavor needs to be strong for baking will decrease it a little.
5- Put the mixture in the small paté tureens and place one bay leaf on each paté; bake for 40 minutes.

Serve with French cornichons, out from small tureens in an ear-dish on a bed of lettuce.

If you chose to bake it in a single large tureen, place 3 bayleaves on and cook it for 1h30 (it must be covered while cooking).