Preheat the oven to 160 degrees.
Cut the white bread into cubes and soften in the whipping cream. Pass well cooled rabbit meat and bacon through the fine disk of the meat grinder. Roughly chop the kitchen herbs and mushrooms and stew them with the onion in butter until soft.
Cool and pass through the mincer together with the bread-whipped cream mixture. Add to meat with pistachios, cognac, eggs and spices and mix. The mixture should thicken well, perhaps add seasoning.
Grease baking dish and sprinkle with bread crumbs. Fill with the meat mixture and garnish with bay leaves. Cook the pâté in a bain-marie for 75 minutes. Serve in the dish or on a platter.
Tip: This recipe can also be made with veal.
Our tip: Use bacon with a subtle smoky note!
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