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🍰 Rabbit Terrine with Polenta Lid

580 kcal · 30 min · 4 servings

Ingredients

• 4 rabbit legs (deboned meat approx. 600 g)
• 2 large onions
• 2 garlic cloves
• 3 tbsp oil
• salt
• black pepper (ground)
• 2 tbsp flour
• 1 bay leaf
• 500 g potatoes
• 400 g carrots
• 1 bunch parsley
• 220 g flour
• 100 g cornmeal
• 1 tsp salt
• 90 g cold butter
• 70 g lard
• 1 tbsp ice-cold water
• cornmeal (for rolling out)

Instructions

1. 1. Cut the rabbit meat into cubes of about 1 cm.
2. 2. Peel the onions and garlic.
3. 3. Dice the onions finely.
4. 4. Press the garlic through a garlic press.
5. 5. Heat oil in a casserole pot.
6. 6. Sear the meat cubes on all sides over high heat.
7. 7. Add the onions and garlic to the meat and fry briefly.
8. 8. Season the mixture generously with salt and pepper.
9. 9. Sprinkle flour over the meat and stir briefly.
10. 10. Stir in about 250 ml of water.
11. 11. Add a bay leaf.
12. 12. Simmer the meat covered over low heat for about 30 minutes.
13. 13. In the meantime, knead flour, salt, butter, lard, and water into a dough.
14. 14. Peel the potatoes and carrots.
15. 15. Cut the vegetables into small cubes.
16. 16. Add the vegetables to the meat.
17. 17. Simmer everything for another 20 minutes.
18. 18. Wash the parsley and shake it dry.
19. 19. Finely chop the parsley.
20. 20. Stir the parsley into the ragout.
21. 21. Season the filling strongly.
22. 22. Let the filling cool for about 30 minutes.
23. 23. Preheat the oven to 200 degrees.
24. 24. Take off about one third of the dough.
25. 25. Roll out both dough pieces on a lightly floured surface.
26. 26. Grease the baking dish.
27. 27. Line the dish with the larger piece of dough.
28. 28. Fill the cooled meat mixture into the dish.
29. 29. Place the remaining dough on top as a lid.
30. 30. Trim the lid to fit.
31. 31. Press the edges firmly together with your fingertips.
32. 32. Bake the cake for about 45 minutes in the oven.

Nutrition per serving

• kcal: 580
• Protein: 38 g · Fett/Fat: 22 g · Carbs: 52 g