Thursday, November 29, 2012
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| INGREDIENTS (serves 8): |
- 1 Rabbit (2.5-3 pounds);
- 2 medium size carrots, peeled;
- 1 large onion;
- 4 clove buds;
- 1 leek stem;
- Gelatin (30 g);
- 15 small gherkins, finely chopped;
- 3-4 canned red bell peppers, finely chopped;
- Bunch of parsley, finely chopped;
- Two sprigs of fresh tarragon, finely chopped;
- Salt and pepper;
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| STEPS: |
- Cut the rabbit into 3-4 pieces and place in a saucepan. Add the onion, leek stem, carrots and cloves. Cover with cold water;
- Cook for two hours on low heat;
- Remove the rabbit and carrot from the stock, set aside;
- Remove and discard the leek stem, clove buds and onion;
- Separate rabbit meat from the bones and finely chop;
- Chop the carrots;
- Mix together the rabbit meat, gherkins, canned red bell peppers, parsley, tarragon and carrot;
- Line the terrine dish with plastic wrap, make sure there is plastic wrap hanging over the edge ;
- Place the mixture of meat and vegetables in the terrine dish. Season to taste;
- Soak the gelatin In 0.5 cup of cold water;
- When gelatin is dissolved in cold water, add it to 35 oz. of hot stock. Mix well. Season to taste;
- Pour the stock with gelatin into terrine dish with rabbit and vegetables;
- Cover with overhanging plastic wrap. Refrigerate at least 16 hours;
- To serve turn jellied rabbit upside down on a big plate, remove the plastic wrap;
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| Original recipe from: http://belonika.livejournal.com/281618.html |
