Title: Terrine of Rabbit with Prunes
Categories: French, Rabbit, Game, Pork, Offal
Yield: 12 Servings
2 Rabbits with livers
2 tb Armagnac
1 ts Black pepper; ground fresh
3 ts Thyme leaves
400 g Pork shoulder
400 g Pork back fat
1 ts Oil
1 sm Onions; dice fine
1 lg Garlic cloves; chopped
1 ts Quatre epices
2 tb Wine, white
1 Bay leaf
1 Eggs
2 tb Parsley leaves; chopped
12 Prunes, stoned
Rabbit stock
Remove all the flesh from the rabbits, reserving one of the loin
fillets in one piece. Put the fillet in a dish and moisten with a
little of the armagnac, some of the pepper and a pinch of the
thyme leaves. Cover and chill. Reserve the rabbit livers.
Dice the rabbit meat, pork shoulder and pork fat roughly. Heat the
oil in a small pan and saute the diced onion until it turns
transparent. Add the garlic, remaining pepper, thyme and quatre
epices. Add the white wine, remaining armagnac and bay leaf.
Transfer the mixture to a bowl. Add the egg, chopped parsley, chopped
reserved rabbit livers and salt. Beat well until firm.
Grease a terrine with a little softened butter. Put in one-quarter
of the minced mixture and press the top down firmly with the back of
a spoon. Put a layer of half the prunes down the centre of this and
top with another quarter of the mixture, pressing this and add
another quarter of the mixture. Put the remaining prunes over the
top, add the final portion of rabbit and pork mixture and press the
top. Tap the terrine firmly on the top of the bench, cover and
refrigerate for 1 hour.
Put the terrine in a baking dish with hot water halfway up the
sides of the terrine. Bake at 170 C/340 F for 30 minutes, then
carefully pour off most of the fat. Pour in some or all of the
stock to cover the meat. Cover and return the terrine to the oven
From: The Food of Australia
Recipe By: Damien Pignolet, Bistro Moncur, Sydney
Typed by: Kevin JCJD Symons
