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Title: Rabbit Terrine with Prunes And...
Categories: Game Main
Yield: 16 Servings
| No Ingredients Found |
Source: The National Culinary Review April'94 Rabbit Terrine with prunes and Chestnuts with Pepper Pear Relish Recipe by Gregory Zifchak, chef-instructor at The Culinary Institute of America,for the American Bounty Restaurant. Rabbit mousseline 1 1 /2 pounds rabbit meat (from 2 rabbits), loins reserved 4 ounces glace from rabbit carcasses 2 large eggs 20-24 ounces heavy cream 2 tablespoons (together) thyme, marjoram, sage and parsley, chopped Salt, to taste Ground white pepper, to taste 4 ounces ground kale, blanched 10 ounces prunes, soaked in 4 ounces of brandy Garnish 8 ounces chestnuts, cooked and halved Red oak leaf lettuce, tossed in walnut vinaigrette Radishes, julienned
Method: Grind rabbit twice through fine plate, reserving diced loin meat as garnish. Place in food processor, pulse in the eggs, then glace. Add cream in a steady stream, then herbs and seasonings. Fold in kale, prunes and loin garnish. Make a quenelle and test mousseline for taste and texture. Make necessary adjustments. Butter a 2-pound terrine mold and line with parchment without wrinkles. Fill mold with mousseline, tamping as you go to avoid air pockets. Cover. Place in a hotel pan and fill pan with 180' water halfway up mold. Place in 300' oven and cook for 1 to 1 1 / 2 hours to an internal temperature of 145'F. Cool. At pickup, slice 1/4-inch pieces and serve with red oak leaf lettuce, radish, 2 chestnuts and pear relish. Bon Appetit, Ecec.Chef Magnus Johansson
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