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🍽️ Elegant Venison Terrine with Rabbit

485 kcal · 120 min · 4 servings

Ingredients

• 1 rabbit loin
• 400 g venison (from the leg, freed from sinews and diced)
• 3 long carrots
• 125 ml dry red wine
• salt
• pepper (from the mill)
• 1 tsp ghee
• 175 g whipping cream
• 1 egg
• 200 g cream cheese
• nutmeg
• 2 tsp green peppercorns (pickled)
• 1 small savoy cabbage
• 1 orange (organic)
• 1 shallot (finely diced)
• 1 tbsp grated orange zest
• 125 ml dry red wine
• 250 g currant jelly
• 1 tbsp hot mustard
• juice of one orange
• 1 tbsp lemon juice
• cayenne pepper
• port wine

Instructions

1. 1. Remove the tough outer leaves from the savoy cabbage.
2. 2. Thoroughly wash the remaining leaves.
3. 3. Blanch the leaves in boiling salted water for 4 minutes.
4. 4. Remove the leaves from the water.
5. 5. Shock them immediately in ice-cold water.
6. 6. Let the water drain off well.
7. 7. Peel the carrots.
8. 8. Wash the peeled carrots.
9. 9. Cook the carrots covered in wine for approx. 10 minutes.
10. 10. Remove the carrots from the wine.
11. 11. Set the wine reduction aside.
12. 12. Trim the rabbit fillet by removing sinews and connective tissue.
13. 13. Season the fillet with salt and pepper.
14. 14. Sear the fillet all over in hot butter fat.
15. 15. This takes approx. 4 minutes.
16. 16. Puree the venison cubes finely.
17. 17. Add cream, egg, cream cheese, nutmeg, salt, pepper, and the wine reduction.
18. 18. Mix the mixture well.
19. 19. Fold in the green peppercorns.
20. 20. Finally, adjust the seasoning of the filling.
21. 21. Line the terrine mold with the savoy cabbage leaves.
22. 22. Ensure the leaves hang over the edge.
23. 23. Wrap the cooked rabbit fillet in the savoy cabbage leaves.
24. 24. Fill half of the filling into the prepared mold.
25. 25. Place the carrots and the wrapped rabbit fillet inside.
26. 26. Press the ingredients down slightly.
27. 27. Fill the remaining filling on top.
28. 28. Smooth the surface.
29. 29. Fold the overhanging savoy cabbage leaves over.
30. 30. Seal the mold tightly with aluminum foil.
31. 31. Alternatively, place a matching lid on top.
32. 32. Preheat the oven to 180 degrees.
33. 33. Bake the terrine in the oven for approx. 1 ¼ hours.
34. 34. Remove the terrine from the oven.
35. 35. Weight the surface to help it set.
36. 36. Let the terrine cool down completely.
37. 37. Unmold the terrine.
38. 38. Store the terrine covered in the refrigerator for 2 days.
39. 39. Slice the terrine for serving.
40. 40. Serve it with Cumberland sauce.
41. 41. Garnish with orange slices.
42. 42. Simmer shallots and orange peel in red wine for approx. 10 minutes.
43. 43. Stir in jelly, mustard, and juices.
44. 44. Season with cayenne pepper and port wine.
45. 45. Adjust the sauce seasoning to taste.

Nutrition per serving

• kcal: 485
• Protein: 39 g · Fett/Fat: 24 g · Carbs: 19 g