Recipe: RABBIT TERRINE WITH DRIED FRUIT
I’ve made this recipe twice now and am still playing with it to make it just right. My first go round, I had more than enough of every ingredient so I ended up with an almost 2 kg terrine of yummy goodness though there was just a touch too much liquid (I doubled all the ingredient and should have left the liquids as is because the original recipe you will find has way too much liquid in it, I have reduced the quantities for the version included below).
The second attempt was better but in this case a little too dry, I figure I just did not have enough fat in the mix, the high fat pork belly included in this version plus the extra duck fat should go a long way to correcting the problem.
Ingredients
- 200 g Rabbit Meat (Boned and Cubed)
- 3 Shallots
- 1 TBSP Duck Fat
- 300 g Fresh pork belly
- 200 g Chicken Livers
- 50 g White Raisins
- 50 ml Armagnac
- 50 g Whole Almonds
- 50 g Pistachios (shelled)
- 50 g Hazelnut
- 50 ml Heavy cream
- 25 ml White Port
- 1g Cinnamon
- 1 g Sharp paprika
- 15 g Salt 3 g Ground Black Pepper
- 150 g caul fat (crépine)
Instructions
- Cut rabbit meat into cubes. Peel and dice the shallots. Lightly sauté shallots in duck fat until translucent (not caramelized), add rabbit meat and brown lightly (it should remain tender at this point).
- Warm the Armagnac and soak raisins until they have swelled and softened.
- Using a meat grinder at its largest setting, grind together the pork and chicken livers.
- Mix the ground meat mixture with the cubed rabbit and shallots. In a dry non-stick pan, lightly roast almonds and hazelnuts.
- Mix in spices, salt, pepper, heavy cream and white port.
- Stir in the raisins, nuts and half the Armagnac.
- Line terrine mould with webbing (crépine) leaving enough overlap to cover mixture.
- Add mixture to terrine mould creating a seal with webbing and cook covered in bain-marie for 2 hours at 180 °C. Serve cold.
Equipment Required
Meat grinder, terrine mould, big spoon.
Variations
The Rabbit can be substituted for any similar textured meat.
If you cannot find any webbing, feel free to substitute fatback, or line the terrine and cover with duck fat.
Cooking time (duration): 45 minutes prep, 2 hours cooking
Number of servings (yield): 1 kg
Culinary tradition: French
[New Post] Recipe: RABBIT TERRINE WITH DRIED FRUITurl% http://befuddled.ca/recipe-rabbit-terrin...
by BefuddledCanuck
on 12. Jan, 2010
Dear Friend!
Greetings from Shizuoka, Japan!
I write this message in English, but tell me if your prefer it in French!
Terrines!
I’m just crazy about them (and the pates too, of course!)!
Wished we could get rabbit here in Japan.
But plenty of good pork for the terrines and pate campagnards!
Looking forward to talking and sharing!
Best regards,
Robert-Gilles
by Robert-Gilles Martineau (ロベル)
on 13. Jan, 2010
=
by creesaups
on 22. Aug, 2011