TERRINE of rabbit
1 large rabbit and a considerable of a small,
, olive oil,
600g of stuffing
(⅓ pork fine, ⅓ greasy Bacon, ⅓ flesh of rabbit moulinée, passed to the chopper),
a few pistachios.
strip the rabbit with care, cut the saddle flush with the sides.
Lift nets, bone the thighs in the escalopant in nets.
Marinate the meat with salt, pepper, spices, nutmeg grated, chopped parsley with a shallot, a little garlic, thyme and Laurel, all drizzled with olive oil and wine yellow.
Mix the stuffing with the rabbit liver and a truffle crumbled.
Line the bottom and sides of the terrine with very thin fresh lard Bard.
Place a layer of stuffing in the bottom of the dish then a few rabbit fillets, a few blades of truffle and pistachio, and so on until the bowl is full, ending with a layer of stuffing and then the Bard of bacon.
Close the terrine and weld the lid with the paste, then cook in the oven at 200 ° C in a water bath 2 hrs approximately for 1 kg of meat.
Let cool overnight then turn press after having drained the juice.
Stitch and milling with a Vin Jaune jelly and place in the refrigerator 24 h.
recipe of Yvette Gonet