Terrine is a traditional French dish in the form of a rectangular casserole. When serving, the terrine is usually cut into slices. The basis of the terrine can be any food - meat, fish, vegetables or poultry.
It is necessary
- - a rabbit carcass weighing about 1.5 kg;
- - bacon - 10-15 strips;
- - carrot;
- - onion;
- - cognac - 50 ml;
- - fatty pork - 300 g;
- - dry white wine - 500 ml;
- - an egg;
- - 2 sprigs of thyme;
- - butter - 1 spoon;
- - vegetable oil - 2 tablespoons;
- - a bunch of parsley;
- - salt and pepper to taste;
- - 2 bay leaves;
- - a pinch of nutmeg.
Instructions
Step 1
This dish involves pickling, so we start cooking a day earlier. Wash the rabbit, cut off the meat from the bones, put it in a large bowl, pour in the wine, salt, pepper and add nutmeg. Stir the meat, cover with cling film, put in the refrigerator overnight. We put the bones in a bag, we also put them in the refrigerator.
Step 2
Peel and chop the onions and carrots. In a saucepan, heat the vegetable oil along with the butter. Fry the rabbit bones on all sides over medium heat for 10 minutes until brown. Add onions and carrots, fry for another 4 minutes.
Step 3
Pour the rabbit marinade and cognac into a saucepan. Bring to a boil over maximum heat, reduce heat to medium, leave on the stove for 20 minutes. We filter the resulting broth through a sieve. Pour 200 ml into a clean cup, add thyme leaves and chopped parsley, let cool.
Step 4
We put a little rabbit meat aside, pass the rest together with the pork through a meat grinder. Mix the finished minced meat with strained broth, in which the herbs have been soaked. Add the egg and beat the ingredients thoroughly.
Step 5
Cut the set aside rabbit meat into small pieces, mix with minced meat.
Step 6
Cover the elongated baking dish with strips of bacon. Put the meat mixture inside, add 2 leaves of laurel. Wrap the strips of bacon that go beyond the sides of the form inward onto the meat filling. Close the form with a lid and place on a baking sheet with water. We send it to an oven preheated to 180 degrees for 90 minutes. Let the terrine cool in the form, then transfer it to a dish, close it and put it in the refrigerator for a day.
