Stewed Rabbit With Pate

The chichken version of this recipe is popular in Vietnam. Since, I love the taste of rabbit so much and rabbit is not that expensive in France, I tried this recipe with rabbit and it was really good. I'm new to this site, sorry if you find the format and instructions are a bit odd.

• Ready In: 13 hrs 30 mins
• Serves: 3-4

Ingredients

• 1  rabbit, cut into serving size pieces
• 150  g  pate (pork, duck, ... I prefer the duck pate or fois gras du canard)
• 2  red onions, thinly sliced
• 1  garlic clove, finely chopped
• 1  red chile, finely chopped
• 1  teaspoon pepper
• 1  teaspoon  herbes de provence
• 150  ml red wine
• 2  tomatoes, finely chopped, only keep the flesh
• 3  large carrots, peeled and thinly sliced
• 5  medium potatoes, pealed and cut into mouth size pieces

Directions

1. Prepare:
2. * rabbit cut into serving pieces.
3. * wash with salt water.
4. * let it dry before marinade.
5. Marinade:
6. * mix onion, garlic, chili, peper, herb du province with red wine.
7. * seasoning with salt, i used about one tsp of salt for the whole rabbit.
8. * let the rabbit sit in the mix soup in the fridge for one night.
9. Cooking:
10. * remove the rabbit from the marinade soup, reserve the mixture
11. * fry the rabbit in medium heat until light brown.
12. * mix chopped tomatoes to the frying pan, wait until rabbit turn brown.
13. * pour in chicken broth and the reserved marinade soup.
14. * slowly cook for 1 hours until the meat is tender but not falling apart.
15. * put in carrot and potatoes, cook for another 20 minutes.
16. * fry pate with finely chopped garlic until the smell is nice.
17. * pour the pate garlic mixture to the rabbit stew, stir well.
18. * can be thicken and seasoned again before serving.
19. Serving hot with French bread.