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Making and Canning Rabbit Pate

Rabbit pâté is easy to make. Since rabbit is lean, you must add fat. You may add lard, duck or goose fat. We prefer duck fat.

Canning pâté, using the raw pack method, is one of the easiest methods for home canning. If you haven't canned pâté before, we recommend watching our Video 6 (linked below.)

Pâtés are very handy to have in the pantry: they make a great starter, hors d’oeuvre or hostess gift. They also make a family dinner or picnic simple, when accompanied by a salad. Try either on a loaf of crusty French or sourdough bread with a little Dijon mustard for a great sandwich.

Let the canned pâté set and age for three months before opening and you’ll find that it becomes more flavorful. After you get the right quantities in the pantry, you might try to hold it for a year. That isn’t to say that you can’t taste one jar a few days after you make it just to confirm that you like it!

Our procedure calls for a meat grinder. We use the Kitchen Aide food grinding attachment.  If you don’t have a food grinder, then you may ask your butcher to grind the meat for you and you may finely chop the onions and shallots.

1. Grind rabbit meat, liver, onions and shallots.
2. Mix in salt and pepper.
3. Mix all ingredients well, just as you would for meatloaf.
4. Canning using the raw pack method with 1" of headspace.
5. Processing with a Pressure Canner for 75 minutes for 1/2 pint or pint jars, at 10 pounds for a weighted gauge and 11 pounds for a dial gauge.
6. For elevations above 1,000 foot level see Altitude Time Adjustments.
7. After processing, place the jars on a towel, separated by 1" to cool.
8. Labeling and Storing

*Note: The USDA does not recommend canning eggs.

Equipment Needed:

• Meat Grinder
• Pressure canner, Presto (Best Value)
• Pressure canner, All-American (Best Quality)
• Lifting tool
• Canning funnel
• *Jars and lids
• Clean Cloth Towels
• Paper towels
• *See manufacturer's instructions