Every holiday we strive to please loved ones with something unusual delicious. And if it will be terrine? Rabbit snack baked in bacon – a special culinary genre. Home-made cold appetizer from France – this is tender meat in a fragrant marinade.
Homemade rabbit terrine
For cooking you will need:
- Rabbit carcass 1.5-2 kg
- Thin Striped Bacon 350g
- Fatty Pork 350 gr
- Carrot medium 1 pc
- Onion, preferably large 1 pc
- Parsley greens small bunch
- Dry white wine 500 ml
- Cognac 50-70 ml
- A pinch of ground nutmeg
- Thyme 2 sprigs
- Chicken egg 1 pc
- It grows. butter 2 tablespoons
- Drain oil 1 table spoon
- Lavrushka 2 sheets, salt and ground black pepper according to your taste
You can make rabbit terrine So:
Wash the rabbit carcass and cut off all the meat from the bones. Carve bunny neatly, fragile bones break easily and can remain in meat. Pour dry white wine into a large bowl, add a pinch nutmeg, salt and pepper. Dip the rabbit fillet in the marinade, mix and refrigerate for 16-20 hours. Put the bones in the bag and send to the refrigerator.
Peel onions and carrots, chop on a fine grater. Preheat in cream stew and add vegetable oil. Fry rabbit bones to a chestnut color, about 15 minutes. Add carrots and onions, fry for about 5 minutes, stirring occasionally.
Then pour in the marinade in which the fillet is located rabbit, 500 ml of water and cognac. Bring the sauce to a boil, reduce fire and simmer for 25-30 minutes.
Strain the resulting broth through a fine strainer. Into a clean bowl pour 200 ml of sauce, add thyme and chopped leaves parsley greens. Leave to cool.
Set aside the meat cut from the legs and the saddle of the rabbit. Scroll the remaining fillet with pork through a meat grinder or harvester. Mix the prepared minced meat with 200 ml of aromatic sauce with spices and egg. Beat the resulting meat thoroughly mass.
Cut the laid meat into medium-sized pieces and mix with prepared minced meat.
In the oblong baking dish, lay thin strips of bacon. Then put the resulting mixture of meat and minced meat, on top of bay leaves. Cover the mold and place on a baking sheet with water.
Bake rabbit terrine for 30 minutes. Temperature the oven should not be less than 180 ° C.
After baking, the terrine should cool in shape. Then out of shape carefully remove the dish from the rabbit and send it to the refrigerator for about a day.
When serving, slice the terrine in thin slices stripes and beautifully lay on decorated festive greens a plate.
Tasty ideas:
A good housewife always chooses a menu for a festive table in advance. Check out our fancy food section. Happy New Year or Christmas is useful recipe “pig in the oven.” Take a peek at recipe for how to cook a secret salad with pickled ginger.
