Rabbit pate with wine and herbs

1. Cut the rabbit meat into 1 cm cubes. Clean the chicken stomachs from dirt and films, cut into the same pieces.

2. Cut the leeks into strips. Carrots - 3-4 cm long sticks. Finely chop the garlic. Soak raisins in cold water.

3. In a deep saucepan or stewpan, fry rabbit meat and stomachs in vegetable oil for 8-10 minutes, stirring occasionally. Add leeks, garlic. Roast for another 10-15 minutes.

4. Pour the meat with wine, evaporate the liquid to half. Then pour in water so that the meat is completely covered with liquid.

5. Add half the thyme leaves and simmer the meat over low heat for an hour and a half. Add water so that the meat is completely covered all the time.

6. Meat and stomachs should become very soft. Add 300 g of butter, carrot sticks, soaked raisins (without water), salt and pepper to the rabbit. Simmer for 8-10 minutes, cool.

7. Remove the resulting pate from the heat, arrange in small molds and put in the refrigerator for half an hour.

8. Melt the remaining butter over low heat, add thyme leaves, tarragon leaves and bay leaf to it. Stir and cover the top of the pate with the resulting mass.

9. Put the pate in the refrigerator for at least 3-4 hours. Serve with pickled gherkins and toast.