Rabbit Terrine With Green Olives And Pistachios Recipes

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RABBIT TERRINE WITH GREEN OLIVES AND PISTACHIOS



Rabbit Terrine with Green Olives and Pistachios image

Categories     Game     Nut     Olive     Appetizer     Cocktail Party     Rabbit     Pistachio     Fall     Gourmet     Sugar Conscious     Kidney Friendly     Dairy Free     Peanut Free     Soy Free

Yield Makes about 40 hors d'oeuvres

Number Of Ingredients 25

For rabbit and broth
1 (3-lb) rabbit, cut into 8 pieces
4 shallots, thinly sliced
2 carrots, thinly sliced
3 fresh parsley sprigs
2 fresh thyme sprigs
1 leek (green part only), rinsed
1 head garlic, left unpeeled and halved horizontally
1/2 teaspoon black peppercorns, cracked
1/2 teaspoon salt
6 1/4 cups cold water
2 large egg whites plus shells, crushed
4 teaspoons unflavored gelatin (from two 1/4-oz envelopes)
1 tablespoons Madeira
For assembling terrines
1/2 teaspoon fennel seeds, toasted*
1/2 cup picholine or other brine-cured green olives (3 oz), pitted and coarsely chopped
1/3 cup salted shelled pistachios, coarsely chopped
3 tablespoons thinly sliced fresh chives
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
3/4 teaspoon black pepper
Accompaniment: 18 very thin slices firm white sandwich bread, each slice buttered and cut into 2 pieces the shape of terrine slices, then toasted.**
Special Equipment
2 (12- by 2-inch) tapered narrow rectangular terrines; kitchen string; 2 (11 1/2- by 1 1/2-inch) strips of corrugated cardboard wrapped well with foil; 2 (10- to 11-inch) rolling pins or high-shouldered wine bottles

Steps:

  • Cook rabbit in broth:
  • Remove fat, kidneys, and liver from rabbit if necessary. Put rabbit, shallots, carrots, parsley, thyme, leek, garlic, peppercorns, 1/4 teaspoon salt, and 6 cups water in a 4-quart heavy pot and bring to a boil, skimming froth. Reduce heat and gently simmer rabbit, partially covered, until tender, 1 hour.
  • Clarify broth:
  • Cool rabbit in broth, uncovered, 30 minutes, then remove, reserving rabbit pieces and broth separately. Pour broth through a fine sieve into a bowl, discarding solids. Whisk egg whites in another bowl until foamy and add egg shells. Whisk in warm broth in a stream and return mixture to cleaned pot.
  • Heat over moderate heat, stirring and scraping bottom constantly with a wooden spoon to prevent egg white from sticking, until stock comes to a simmer (this will take about 10 minutes). Reduce heat and gently simmer broth, without stirring, until all impurities rise to surface and form a crust, and broth underneath is clear, about 10 minutes.
  • While broth is simmering, coarsely shred rabbit meat, being careful to remove all small bones.
  • Pour broth through a sieve lined with a double thickness of dampened paper towels into a bowl and let all broth drain through. Discard solids. (If liquid doesn't drain completely, tap edge of sieve repeatedly with a metal spoon to help drain.) Broth should be completely clear; if not, repeat procedure with clean dampened paper towels.
  • If clarified broth measures more than 2 1/2 cups, boil to reduce. If it measures less, add water. Bring broth just to a simmer. Sprinkle gelatin over remaining 1/4 cup cold water and soften 1 minute, then whisk into hot broth until dissolved. Stir in Madeira and remaining 1/4 teaspoon salt, or to taste.
  • Assemble terrines:
  • Lightly oil terrines and line with a sheet of plastic wrap large enough to drape over edges. Place terrines on a tray. Cut 4 (18-inch) pieces of kitchen string and place 2 crosswise under each terrine about 2 inches from each end (they will be used to secure rolling pins or bottles to terrines).
  • Grind fennel seeds with a mortar and pestle or in an electric coffee/spice grinder and toss with rabbit, olives, pistachios, chives, thyme, salt, and pepper in a large bowl. Divide mixture between terrines, then stir broth well and pour slowly into terrines, filling to 1/4 inch from top. Reserve any remaining broth, covered and chilled. Place a foil-wrapped cardboard strip on top of each terrine, then rest a rolling pin or bottle on top of cardboard and tie to terrine, creating just enough pressure to press cardboard about 1/2 inch into terrine (some broth will spill over onto tray).
  • Chill terrines on tray 3 hours, then remove string, weights, and cardboard. Heat any reserved jelled broth (including spillover on tray) just until it becomes liquid and add to terrines. Cover with overhanging plastic wrap and chill at least 6 hours more.
  • To unmold terrines, unwrap plastic wrap and invert molds onto a long narrow platter, pulling slightly on plastic to release terrines from molds, then removing it. Gently cut terrines with a serrated knife into 1/3-inch-thick slices and serve on toasts.
  • Toast spices in a dry heavy skillet over moderate heat, stirring, until fragrant and a shade or two darker.
  • ** To toast, arrange bread slices on a baking sheet and spread with 2 tablespoons butter. Toast in middle of oven until golden, about 10 minutes.

RABBIT TERRINE



Rabbit terrine image

A terrine is a special occasion dish that will take a while to make but is worth every bit of effort. Flavoured with ginger, garlic and all spice, this recipe makes a delicious rabbit version that is so much better when homemade

Provided by Charlotte Morgan

Categories     Starter

Time 2h30m

Yield Serves 8

Number Of Ingredients 13

500g pork mince
300g rabbit, diced into 1cm pieces
2 cloves garlic, crushed
2 shallots, finely chopped
grated to make 2 tsp ginger
a pinch allspice
1 sprig thyme, leaves stripped
a good slug Pedro Ximénez sherry or brandy
50g shelled pistachios
12 slices streaky bacon
for the terrine butter
2 bay leaves
to serve toast and cornichons

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.)

Nutrition Facts : Calories 293 calories, Fat 19.6 grams fat, Carbohydrate 1.7 grams carbohydrates, Fiber 0.8 grams fiber, Protein 26.4 grams protein, Sodium 1.2 milligram of sodium

RABBIT & PORK TERRINE WITH PEPPERCORNS



Rabbit & pork terrine with peppercorns image

This rich terrine, with thyme, allspice and brandy, can be pressed and mature overnight for a perfect make-ahead starter or light lunch

Provided by Jane Hornby

Categories     Lunch, Starter, Supper

Time 2h45m

Yield Serves 8 as a starter or lunch

Number Of Ingredients 12

meat from 3 wild rabbits , 500g brown meat from the back legs and trimmings, 200g from the loins
500g boneless pork belly , cut into chunks
25g butter
2 garlic cloves , bruised
3 shallots , finely chopped
a few thyme sprigs
good pinch of ground allspice
1 tbsp green peppercorns in brine, drained
3-4 tbsp brandy
splash of vegetable oil
16-20 rashers dry-cured streaky unsmoked bacon
about 100g/4oz small cornichons , plus extra to serve

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.

Nutrition Facts : Calories 406 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 41 grams protein, Sodium 1.5 milligram of sodium

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