Homemade Rabbit Pâté with Port Wine and Apple

Debone the rabbit, clean the meat (the prime cuts can be used for another recipe). For the pâté, you will need 200 g of trimmings, cut into 2 cm cubes. Peel the apple and cut it into 1 cm cubes. Clean the chicken liver, remove membranes, rinse under running water, and drain.

Roughly chop the onion. In a non-stick pan, heat 1 tablespoon of fat over medium heat, add the onion and rabbit meat, then fry until golden brown. While still warm, finely grind with a meat grinder. Salt the mixture, mix, and set aside.

In the same pan, heat another 1 tablespoon of fat, add the liver and apple. Fry only until the liver is seared on the outside but still raw inside. Add the butter and wait for it to melt. While still hot, thoroughly blend the mixture. Add the port wine, blend once more, then strain through a fine sieve. Salt and mix.