Rabbit Pork Terrine With Peppercorns Recipes

EASY PORK AND VEAL TERRINE

Steps:

• Preheat your oven to 180°C (360°F) or 160°C (320°F) fan forced.
• Line a 10cm x 22cm (4" x 9") loaf tin (or close to) loaf tin with baking paper. Make sure the piece of baking paper is large enough that you can fold it back over the terrine to cover the top.
• Layer prosciutto slices overlapping and extending out over the tin rim. The prosciutto extended out over the tin rim will fold back over the terrine mixture to cover. You will use roughly 12 - 14 slices of prosciutto. Once you are happy with the coverage and are sure there will be enough overhanging prosciutto to cover the top of the terrine chop up the leftover prosciutto. This will be added to your terrine mixture.
• In a large bowl place all of your ingredients plus the leftover prosciutto. Mix well with your hands and season with salt and pepper. To taste for seasoning, fry a small patty (size of a 20c piece) of the mixture in a pan and taste. Adjust seasoning if needed.
• Place your mixture in to your lined loaf tin. Press the mixture in firmly to make sure you get an even and flat result., removing air bubbles and getting the mixture into the tin corners.Fold the prosciutto that has been left overhanging over the top of the mixture. Be sure to fold your end pieces inover the top first.
• Fold excess baking paper over the terrine. If you haven't left a long enough piece, just use a little more. Then cover with a double thickness of foil. Securing it well around the edges.
• Place terrine in a baking dish. Fill the baking dish with hot water, coming halfway up the sides of the loaf tin. Bake for 90 minutes.
• Once finished baking, remove terrine from the oven and baking dish. Leave foil on and then place a heavy weight on top your terrine (eg tomato cans). Once terrine has cooled to room temperature place in the refrigerator over night.
• When ready to serve, remove from tin and plate.
• Serve with crusty bread and cornichons.

RABBIT TERRINE WITH PICKLED WALNUTS

Steps:

• Put the rabbit on a board and remove as much of the meat as possible from the bone with a small, sharp knife. Put the rabbit meat - you should have around 450g - in a food processor with the chopped pork belly. Blend to medium smooth (too smooth and the texture becomes inappropriate to the recipe). You may need to remove the lid and push the mixture down a couple of times with a spatula. Flop the mixture into a large bowl.
• Heat the oven to 180c/fan 160c/gas 4. Melt the butter in a frying pan and cook the onion and garlic with the shredded sage until soft and deep golden. Add the brandy and cook until it has evaporated. Tip the onion mixture into the rabbit mixture and stir it all together with a generous amount of salt, lots of freshly ground black pepper and a grate of nutmeg. Slice the pickled walnuts and toss them with the chopped parsley. Fry a little of the meat and check the seasoning.
• Line a 1.2 litre terrine or ovenproof dish with 3-4 sheets of clingfilm, leaving some overhanging the edge. Stretch each rasher of bacon on a board with the back of a knife and use to line the terrine or dish, allowing the rashers to overlap slightly and leaving some overhanging the sides. Cut the bacon in half to line the shorter ends of the terrine if necessary.
• Put a third of the rabbit mixture into the dish, top with half the walnuts and continue the layers ending with rabbit. Use the overhanging bacon to cover the terrine, working from one side to the other alternately, down the length of the dish.
• Cover with the overhanging clingfilm and a lid or tight-fitting foil. put in a small roasting tin. Add around 2cm depth of just-boiled water and carefully put in the centre of the oven. Bake for about 35-40 minutes. The terrine is ready when a clean metal skewer inserted into the centre and left for the count of 10 feels very warm - but not hot - when pressed against your lip.
• Lift the terrine carefully from the water, remove the lid (or foil) and cover the surface with a new folded piece of foil. place a heavy weight down the centre of the terrine to press it - if using a round dish, put a snug-fitting saucer on top before weighting. Cool for an hour then transfer to the fridge and leave for several hours, or overnight. Turn out and remove the clingfilm. Serve at room temperature in thick slices, with the whole sage leaves and plenty of hot buttered toast.

RABBIT TERRINE

Steps:

• Mix all the ingredients except the bacon, butter and bay leaves in a bowl and season well. Leave to marinate for at least 2 hours, or overnight.
• Heat the oven to 180C/fan 160C/gas 4. Bash each piece of bacon to make it thin, using either a rolling pin or the flat of a knife. Line a 1kg terrine with baking parchment and butter it well. Put the bay leaves in the base and then lay the bacon across, leaving the ends hanging over the edges. Spoon the mince mix into the terrine and fold the overhanging bacon over it. Cover the top of the tin with foil, then wrap the whole terrine tightly in more foil.
• Put the terrine in a roasting tin and add boiling water until it comes halfway up the side. Slide the tin carefully into the oven and cook for 1¼ hours. Check the terrine is cooked by inserting a skewer into the centre; it should come out feeling too hot to touch comfortably. Lift the terrine out and cool completely before chilling until you need it.
• To serve, unwrap the foil and gently turn out the terrine. Peel off the paper and tidy up the outside. Slice and leave for 10 minutes so it loses its chill before serving. You need to eat the terrine within 2 days if you want it to look its best. (Without the addition of preservatives, meat will look greyer.)

RABBIT & PORK TERRINE WITH PEPPERCORNS

Steps:

• Ask your butcher to remove the meat from the rabbit, or do it yourself. The leg meat can be as roughly prepped as you like, but keep the loins as neat as you can.
• Put the leg meat, trimmings and pork belly in a processor, finely chop, then tip into a large bowl. Melt the butter and cook the garlic, shallots and thyme together gently for 8 mins or until the shallots are soft but not coloured. Tip onto the minced meat, add the allspice, peppercorns and 3 tbsp brandy, then mix well. Leave to mingle for 1 hr, or longer if you like, in the fridge.
• Add the oil to the pan and quickly brown the loins; you don't need to cook them through. If you fancy, add 1 tbsp brandy to the pan and flambé them to finish. Set aside on a plate and tip any pan juices into the minced mixture.
• Heat oven to 160C/140C fan/gas 3. Remove the garlic from the mince and season generously. It's a good idea to fry a small ball of the mixture, let it cool, then taste to check the seasoning. Line a 900g loaf tin with a strip of foil. Stretch each piece of bacon a little with your knife. Arrange the rashers so that the base of the tin is covered with overlapping bacon and the rashers come neatly up the sides in a single layer and overhang generously. Boil a kettleful of water.
• Press a third of the mince into the tin. Make a lengthways channel along one side, then poke in a line of loin pieces, so that they meet end-to-end. Scatter half the cornichons over the other side. Add the next third of mince and repeat, this time with the loins and cornichons on the opposite sides. Cover with the remaining mince, then bring the bacon over to seal. Wrap tightly in foil and put in a deep roasting tin. Pour in enough hot water to come halfway up the terrine and bake for 2 hrs or until a skewer comes out hot from the middle of the terrine, and the juices run clear. Top up the water if needed.
• To press the terrine, sit the loaf tin on a rack in a roasting tin. Tear some cardboard to fit the top of the loaf tin as neatly as you can (we used egg box lids). Add a few layers and sit something extremely heavy on top to press the cardboard and terrine down (we used a cast-iron dish). Cool to room temperature, then chill completely, ideally overnight. Remove the weight and re-wrap the terrine in clean foil or cling film. Ideally, let it mature for 2 days in the fridge before eating. Serve with the pickle salad, below, and remaining cornichons.

RABBIT TERRINE WITH CUMBERLAND SAUCE

Steps:

• Two days before service, debone rabbit legs, shoulders, and loin. Reserve carcass and meat on ribs and neck for stock. Remove any silverskin from the loin. Dice the rabbit and pork meat into 1/2-inch cubes. Place cubed meat in a bowl and season with salt and pepper. Pour 1/4 cup Madeira and the Armagnac over the meat. Toss, cover, and refrigerate for 24 hours. The same day as the marinade process is started, make a stock from the reserved bones and trimmings of the rabbit. Chop the bones into pieces and saute in 1 tablespoon hot oil in a large stock pot. When the bones are lightly browned, add the onion, celery, and carrots and cook until lightly browned. Deglaze with 1/4 cup Madeira. When the bottom of the pan starts browning, deglaze again with 1/4 cup Madeira. Add bay leaves, coriander, thyme, peppercorns, apple, and garlic. Deglaze again if ingredients stick to the bottom. Fill the pot with 1 gallon water and bring to a boil. Lower the haet and simmer until the liquid is reduced to 1 quart. Strain through a sieve into a smaller pot and reduce further until 3/4 cup of stock remains. Cool to room temperature; refrigerated in a sealed container. The day before service, take the meat out of the marinade, reserving 1/4 cup of the liquid. Grind the meat twice with a fine blade and place in a stainless steel bowl set over a larger bowl filled with ice. If a grinder is not available, puree in a processor with 2 to 3 tablespoons of the marinade, leaving a little texture. Using a wooden spoon, fold in the cold reduced stock (if the stock is too cold and has jellied, warm in a water bath but do not heat). Add the reserved marinating liquid, then begin to incorporate the cream a little at a time. After all the cream has been added, stir in the eggs. When thoroughly blended, fold in the diced ham, fatback, truffles, and peppercorns. Line the bottom and sides of one 1-1/2-quart terrine with thin slices of pork fatback. Leave a couple of inches of excess fatback overlapping the top edge; it will be folded over the top later. Preheat the oven to 350 F. Fill the terrine with the meat mixture to about 1/2 inch from the top. Smooth the surface, then fold the excess fatback over the top. Place additional slices of fatback over gaps. Cover the terrine and set in a shallow pan partially filled with hot water. Bake 1 hour and 15 minutes, or to an internal temperature of 140 to145 F. Cool to room temperature, then refrigerate overnight. To serve: Run a knife along the sides to loosen the terrine and invert onto a platter to unmold. Slice 1/2-inch thick and place a slice on each serving plate. Spoon Cumberland Sauce around the terrine slice. Cumberland Sauce Bring the wines to a boil in a saucepan. Add the ginger, mustard, and cayenne. Add the blanched zests and simmer 10 to 15 minutes over low heat. In a small bowl, blend the orange juice and cornstarch, then pour into the wine mixture in a slow, steady stream. Add the red currant jelly and stir until dissolved. Remove from heat and strain. Refrigerate overnight. Serve cold.