Recipe

Rabbit Terrine Recipe

Add Step-by-Step Photos	Crainny / All my dishes 1 year, 10 months ago Another French torture resulting in elegant feast. Not for wimps! Get your chef's cap on! Prep:15m Cook:120m Servings:8	Crainny
	rabbit bacon pistachio cranberry shallot stock

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Ingredients

3 lbs rabbit

3 shallots

2 tbsp shelled pistachio

1 tbsp dried cranberries

salt and black ground pepper to taste

fresh ground nutmeg

1 tbsp fresh parsley

2 eggs

3/4 cup cream

1-1/2 cup stock

1 envelope gelatin

1 pack (15 slices) thin sliced bacon

Need a 9 x 5 x 3 meatloaf baking pan or a 1-1/2 quart terrine

Directions

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

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Comments

dandelion 1 year, 10 months ago said:
Ooohh I really want to try this. I don't know where to get a rabbit though. Here in the states we just don't raise them for food. I know that the rest of the world does. I ate something similar to this in Northern Germany. It was delicious. Are those rashers rather that bacon on the terrine? They look more meaty that bacon. THX

dandelion 1 year, 10 months ago said:
THX for the new pics. Now I know I have to try this one. :)

elgab89 1 year, 2 months ago said:
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!

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