Pate De Lapin (rabbbit Pate)

This is a very easy, traditional French dish!

1. 1

   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).