Rabbit TerrineFrom crainny 8 years ago
- 3 lbs rabbit shopping list
- 3 shallots shopping list
- 2 tbsp shelled pistachio shopping list
- 1 tbsp dried cranberries shopping list
- salt and black ground pepper to taste shopping list
- fresh ground nutmeg shopping list
- 1 tbsp fresh parsley shopping list
- 2 eggs shopping list
- 3/4 cup cream shopping list
- 1-1/2 cup stock shopping list
- 1 envelope gelatin shopping list
- 1 pack (15 slices) thin sliced bacon shopping list
- - shopping list
- Need a 9 x 5 x 3 meatloaf baking pan or a 1-1/2 quart terrine shopping list
How to make it
- Scrape all the rabbit meat from the bones and discard the carcass. You'll be surprised how much meat there is on a rabbit!
- Reserve the prettiest pieces of meat - about 1 cup or so, and mince the rest of the meat with shallots in a processor
- Work in the eggs and cream
- Add salt, pepper, parsley, nutmeg, pistachios and cranberries
- Mix very well, resulting in fluffy, light, pink in color farce
- Line the baking dish with bacon slices, allowing them overhang over the edges of the dish about half way. Overlap the bacon slices if necessary, leaving no spaces between them.
- Spoon half of the farce into the baking dish
- Lay the pretty meat pieces on top
- Spoon the remaining farce into the baking dish
- Cover the meat with overhanding parts of bacon, arranging them in a pattern, if desire
- Cover the baking dish with foil snuggly
- Bake in 400F oven for 2 hours, placing a pan filled with water underneath the baking dish.
- Sprinkle gelatin over 1/2 cup non-warm stock
- Warm up the rest of the stock (boiling is ok)
- Pour the warm stock into the cold stock and mix for a few minutes until gelatin dissolves.
- Slowly pour the stock over your baked rabbit to soak it in, until stock is level with meat.
- Let cool and refrigerate until gelatin is firm.
- Slice and serve cold
The Cookcrainny Prattville, AL
The Rating1 people
I love rabbit, I live in an Italian community and is easily available. Will try this! It has such a tender meat and the bacon will make it rich and tasty! Great recipe!elgab89 in Toronto loved it
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