It is necessary
- - 350 g bacon,
- - 1 carrot,
- - parsley,
- - celery root,
- - 2 onions,
- - front part of 2 rabbits,
- - 500 g of pork,
- - 5 dried mushrooms,
- - 200 g of veal liver,
- - 4 raw eggs,
- - 2 bay leaves,
- - salt and pepper to taste
Instructions
Step 1
Peel the vegetables and cut into slices.
Step 2
Place vegetables in a saucepan along with rabbit, pork and mushrooms. Add salt, pepper, bay leaf, pour cold water and simmer for 3-4 hours, adding water (boiling water) if necessary.
Step 3
While the meat is stewing, cut 250 g (about 1/3) of the bacon into large cubes.
Step 4
When the meat is tender, clean it from bones and mince it along with pieces of bacon and 1 onion.
Step 5
Prepare the liver separately (simmer it with 100 g of bacon and 1 onion).
Step 6
Also mince the liver and onions.
Step 7
Combine the liver with the meat mass and once again pass everything through a meat grinder.
Step 8
When the mass is smooth, grind it with raw eggs, shape and refrigerate.
Step 9
After 2 - 3 hours, the Krakow pate is ready. Bon Appetit!
