Rabbit terrine
Cooking time:
2 hours 55 minutes
Active time:
55 minutes
Complexity:
Pro
Need to cool
A delicious rabbit dish based on liver and fillet pieces. Garnish the terrine with cured cranberries, a sprig of fresh thyme and serve with your favourite fresh bread, ciabatta or crispy toast - original and festive.
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5
"Rabbit Terrine" recipe
Ingredients for 12 servings
rabbit liver
500 g
rabbit thigh fillet
300g
garlic
2 cloves
cream 30%
100 ml
nutmeg
1/4 tsp
onions (small)
1 pc.
butter
1 pack
olive oil
2 tbsp. spoons
cured cranberries
1 tbsp. spoon + for decoration
Dijon mustard
1 tsp
salt
1/2 tsp
Step 1/10
Cut the onions into cubes, garlic cloves - arbitrarily. Heat a frying pan with 1 tbsp. a spoonful of olive oil and 20 g of butter. Place the onion and garlic in the pan and sauté, stirring, over a medium heat for 7-10 minutes until transparent.
Step 2/10
Pour 1 tbsp. a spoonful of dried cranberries with boiling water for at least 10 minutes to swell. Then drain and dry with a paper towel.
Step 3/10
Put the rabbit liver on a sieve so that the glass is excess liquid (you do not need to wash it before that). Put the liver in a pan with onions and garlic, you can not cut. Fry everything together over medium heat for minutes 5-7 until half cooked. Add nutmeg, salt, stir. A pinch of ground coriander and ground cumin can also be added to the terrine.
Step 4/10
Transfer half the onion liver to a blender and chop until smooth. Pour the cream into the liver remaining in the pan, warm for 1 minute, and then put in a blender and grind everything together until smooth.
Step 5/10
Cut the rabbit thigh fillets with a knife as finely as possible.
Step 6/10
Heat a frying pan with 1 tbsp. a spoonful of olive oil, put the fillet in it and cook, stirring, over medium heat for 5-7 minutes.
Step 7/10
In a large bowl, combine crushed liver, fried rabbit fillet, cranberries, Dijon mustard, mix.
Step 8/10
Arrange the resulting mixture in forms (we took two - 16x12 cm and 18x13 cm), level. Put the tins in a baking tray with a little water and bake in an oven preheated to 140 ° C on top-bottom mode for 2 hours. Cool at room temperature. We used two small moulds, but you can bake terrine in one larger mould as well as aluminium moulds.
Step 9/10
Melt the remaining butter in a ladle, make sure not to boil or cut off. Fill the cooled terrine with oil, garnish with cured cranberries as desired and refrigerate for at least 1 hour.
Step 10/10
Liver terrine is ready, bon appetit!
Ingredients for 12 servings
rabbit liver
500 g
rabbit thigh fillet
300g
garlic
2 cloves
cream 30%
100 ml
nutmeg
1/4 tsp
onions (small)
1 pc.
butter
1 pack
olive oil
2 tbsp. spoons
cured cranberries
1 tbsp. spoon + for decoration
Dijon mustard
1 tsp
salt
1/2 tsp
Nutritional value per 100 g
Calories
438 kcal
Proteins
20 g
Fats
35 g
Carbohydrates
6 g
Saturated fat
18 g
Dietary fiber
0 g
Added sugar
0 g
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