Recipe » Petite Rabbit Terrines

rabbit-terrine

2 tablespoons butter
3 cloves garlic, finely minced
2 shallots, finely chopped
2 cups rabbit meat, boned and coarsely chopped (substitute turkey thigh or pork roast)
1/2 cup bacon fat, finely chopped
1 tablespoon marjoram
1/8 teaspoon nutmeg
1 teaspoon salt
1 teaspoon cracked peppercorns
1 ounce brandy or cognac
1 ounce dry sherry
1 tablespoon capers
1 tablespoon pine nuts
6 bay leaves
12 strips bacon
1 six-cup muffin tin

1 jar cornichons
1 jar pearl onions
1 jar Dijon mustard
1 French baguette, thinly sliced and lightly toasted

In a small saucepan, sauté onions and garlic in butter over medium heat until tender and translucent. Set aside to cool. Place chopped rabbit in the bowl of a food processor and pulse meat to a coarse paste. In a large bowl, combine onion and garlic mixture, chopped rabbit meat, chopped bacon fat, marjoram, nutmeg, salt, pepper, brandy, and sherry, and mix thoroughly. Cover and allow to marinate for 4 hours, or overnight. Remove meat mixture from the refrigerator, add capers, and pine nuts and stir to thoroughly blend.

Preheat oven to 325. Place one bay leaf in the bottom of each cup of a muffin tin. Trim a 2″ piece off the end of each strip of bacon and set aside. Place a 2″ square of bacon over each bay leaf in the bottom of each muffin cup. Line the sides of each muffin cup with the long strips of bacon. Fill each muffin cup with about 1/3 cup of the rabbit mixture, enough to fill the cup to the rim, press firmly into the mold, and cover each terrine with another 2″ square of bacon. Cover the whole muffin tin with aluminum foil and place the tin in a baking dish or roasting pan filled with about 1″ of water. Bake the terrines for about 1 hour, until the terrines begin to shrink away from the sides and the fat runs clear.

Remove the terrines from the oven, remove the foil, drain off excess fat, and allow to cool. Cover the tin of terrines with plastic wrap, place a large, heavy book on top of the terrines and weight with canned goods to press out the excess fat and juice. Press for about 1 hour. Remove the terrines from the muffin tin and transfer to a plastic container with a tight-fitting lid. Store the terrines in the refrigerator overnight.

To serve, remove the terrines from the refrigerator and allow them to come to room temperature. Serve whole on a buffet dish, or slice into bite-sized pieces. Garnish with cornichons, pearl onions and watercress. Serve with Dijon mustard and toasted rounds of French bread. Recipe and photo ©2009 Celeste Heiter, published with permission.

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Rating: 5.0/5 (1 vote cast)

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