Its been a while since my last update, been doing some ridiculous hours but found time to smuggle my camera into work and make some food (Loving the excuse of the 'specials' board)
So heres my rabbit terrine, I got two rabbits from the butchers fresh from the market, on top of that you will need : 3 carrots, 1 red onion, 2 celery sticks, 2 shots whisky, 1/2 a bottle of red wine, 1 leek, basic mirepoix, thyme, rosemary, 2 whole garlic, 3 leaves gelatine, seasoning (peas, 2 shallots, veg stock, white wine for the puree)
I washed, seasoned and trussed up the rabbits with thyme, rosemary and sliced garlic, then placed them in a deep tin, with the mirepoix and red wine underneath, then covered in tin foil and put it in the oven for 3 hours at 160'c, taking it out every hour to baste with the juices.
After its cooked I left it to settle for 20 minutes, then put on a few pairs of gloves so I could handle it hot then shredded every available scrap of meat off them, using a small pairing knife to dig it out of every nook, then added finely diced celery and red onion to the mix, I sieved the juices, then reduced them with 2 shots of whisky, then added the gelatine and mixed into the meat, squeezing the meat to take up the juices.
To build up the terrine I did it in layers of meat, stripped carrots and buttered leeks, then pressed it overnight with a large weight.
For the pea puree, flash boil some peas in veg stock and white wine, drain and then blend with roasted shallots until a fine puree, pour slowly into a sieve without pressing it to remove excess moisture, then place in a tub and stir in some small cubes of butter and a dash of cream for gloss and clarity, then refridgorate.
Had great fun doing this, and all in all took less than an 1 hour 30 preparation time!
