Wednesday, July 11, 2012

Rabbit Terrine

(Serves 10 – 12)
175g pistachios (kacang pandai)
2 farmed rabbits (see note)
250g veal loin, cut into 1cm dice
50g lard
25g salted butter
1 brown onion, finely diced
1 clove garlic, finely chopped
2 teaspoon sea salt
1 teaspoon freshly ground black pepper
5 sprigs of thyme leaves
5 bay leaves
12 (about 500g) bacon slices
1. Soak pistachios in 500ml of luke warm water for 1 hour. Peel and remove as much of the skins as possible. Drain and set aside.
2. Bone the rabbit, cut the leg meat into small 1cm dice, reserve the loins (you should have 4 loins from 2 rabbits) and set aside.
3. Put veal loin and only half of the leg meat into a bowl of a food processor and process into course mince. Transfer mince into a mixing bowl, add remaining leg meat, lard and pistachio, use your hand and massage the mixture until well combined then set aside.

4. Melt butter in a frying pan over low-medium heat, sauteed onion and garlic for 5 minutes or until the onion is soft and translucent. Let it cook for 5 minutes, then add to the meat mixture with salt, pepper and thyme leaves and mix well.
5. Preheat the oven to 150C. Grease terrine mould or loaf pan (31cm x 12.5cm) with extra lard and line with baking paper. Arrange bay leaves at the base of the mould, then line with bacon slices by overlapping each slice slightly, leaving enough hanging over the edge to fold over the top later.
6. Spoon one-third of the mixture into the mould, press down firmly to fill all the corners, place two loins on top of the mince. Repeat with another one-third of mince, loins then cover with remaining mince. From one end, fold bacon over to enclose the terrine.
7. Cover mould with 2 layers of aluminium foils and place in a deep baking dish half filled with hot water. Transfer to oven and cook for 1 hour 30 minutes to 2 hours. Checking after 1 hour 30 minutes by inserting thermometer into the center of terrine and should read 65C.
8. Remove terrine from oven and let cool for 1 hour. Place on a tray then weight it down with heavy objects and transfer to refrigerator, let it set overnight.
9. To serve, dip terrine mould in hot water for few minutes, remove foil and invert terrine onto a serving board. Slice, and serve with gherkins and toasted artisan bread.
Note – you can use wild rabbits but the flavour can be a little bit too strong for some people, so you can used Beruas Agrofarm Organic Rabbit Meat as a perfect choice.


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