Recipe: RABBIT TERRINE WITH DRIED FRUIT
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
