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Rabbit Terrine

creative.chef's picture
Ingredients
  Rabbit 1 Large, skinned and cleaned onion
  Salt pork 1 Pound
  Lean pork 9 Ounce
  Allspice 1 Pinch
  Crushed thyme 1 Teaspoon
  Crushed bay leaf 1 Teaspoon
  Pepper To Taste
  Parsley 1 Bunch (100 gm)
  Olive oil 2 Tablespoon
  Brandy 1⁄2 Cup (8 tbs)
  Finely sliced salt pork 6 Ounce
  Salt To Taste
  Egg 1
  Heavy cream 2 Tablespoon
  Garlic 1 Clove (5 gm)
Directions

1 Bone the rabbit entirely (you can have it done by your butcher). Cut the flesh of the saddle and legs into long slices 1/2 inch thick. Put them into a bowl. Peel the onion and cut into thin slices. Dice the rest of the rabbit flesh and the lean pork and the salt pork into strips. Put everything into the bowl with the allspice, thyme, bay leaves, pepper, parsley, oil and brandy. Mix. Cover the bowl and leave to marinate for 12 hours in a cool place.
2 Put the fine slices of salt pork to soak for at least 30 minutes in a large bowl of water. Change the water 2 or 3 times.
3 Drain, the rabbit and pork Mixture and keep the marinade. Put the long thin Slices of flesh aside. Put the rest of the ingredients through the grinder or chop them. Weigh the mixture obtained. Measure 2 teaspoons of salt for each 1 lb. of mixture.
4 Put the mixture in a bowl with the salt, the egg, the cream and the marinade liquid. Peel and crush the garlic. Add it to the stuffing. Mix with a wooden spoon until smooth.
5 Drain the fine slices of salt pork and dry it on absorbent paper. Spread it and line the sides and base of a terrine. Cover the bottom with a layer of stuffing. Over it place a few long slices of rabbit. Put another layer of stuffing and so on until all the ingredients have been used, finishing with a layer of stuffing. Cover with another round of salt pork to enclose it. Preheat the oven to 400°F.
6 Cover the terrine. Put it in a shallow dish full of water. Cook in the oven for approximately 1 hour 30 minutes.
7 When the pate is cooked, uncover it. Over it place a small board with a weight on top and let it cool. Keep it in the refrigerator until served.
Tip: To find out if the pate is cooked, make sure that the fat that comes up to the surface is quite clear.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Servings: 
12

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