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🍽️ Homemade Rabbit Terrine

410 kcal · 30 min · 4 servings

Ingredients

• 800 g rabbit meat
• 1 l water
• 1 cube clear meat broth
• salt
• 0.5 tsp white peppercorns
• 2 cloves
• 3 juniper berries
• 2 carrots
• 1 peach
• 1 piece celeriac
• 12 leaves white gelatin
• 3 tbsp sherry vinegar
• 4 tbsp walnut oil
• 2 tbsp broth
• salt
• pepper (from the mill)
• 200 g arugula
• 2 tomatoes
• 1 onion

Instructions

1. 1. Place the rabbit pieces in a pot and cover them with salted water.
2. 2. Add the clear meat broth cubes and your spices.
3. 3. Cover the pot with a lid.
4. 4. Let the meat simmer gently on low heat for about 45 to 50 minutes.
5. 5. Soak the gelatin in a bowl of cold water.
6. 6. Peel the carrots and celeriac and wash them thoroughly.
7. 7. Cut the vegetables into thin strips.
8. 8. Boil the vegetables in salted water for about 10 minutes.
9. 9. Remove the vegetables and place them immediately in ice water to keep them crisp.
10. 10. Peel the peach and remove the pit.
11. 11. Cut the peach flesh into small cubes.
12. 12. Mix the peach cubes with the cooled vegetables.
13. 13. Remove the meat from the broth and separate it from the bone.
14. 14. Let the broth cool down slightly.
15. 15. Strain the broth through a fine sieve to remove all solids.
16. 16. Measure exactly 750 milliliters of the broth.
17. 17. Warm the measured broth up slightly.
18. 18. Squeeze the soaked gelatin well.
19. 19. Dissolve the gelatin in the warm broth.
20. 20. Let the liquid cool down briefly again.
21. 21. Line six deep soup plates thinly with cling film.
22. 22. Pour a thin layer of the setting liquid into the plates.
23. 23. Let this first layer set.
24. 24. Fill the plates alternately with the meat and vegetable pieces.
25. 25. Cover everything with a little more liquid.
26. 26. Let the layers set repeatedly in between.
27. 27. Pour the remaining liquid over the terrine.
28. 28. Place the plates in the refrigerator until the terrine is completely set.
29. 29. Wash the arugula and remove the tough stems.
30. 30. Shake the arugula dry.
31. 31. Blanch the tomatoes for a few seconds with boiling water.
32. 32. Shock the tomatoes in cold water.
33. 33. Peel the tomatoes and quarter them.
34. 34. Remove the seeds and cut the flesh into small cubes.
35. 35. Peel the onion and cut it finely into cubes.
36. 36. Mix all ingredients for the vinaigrette (dressing).
37. 37. Keep the vinaigrette cool.
38. 38. Turn the terrine out onto a plate when serving.
39. 39. Decorate the terrine with arugula, tomatoes, and onions.
40. 40. Drizzle the terrine with the vinaigrette.
41. 41. Serve the terrine immediately.

Nutrition per serving

• kcal: 410
• Protein: 45 g · Fett/Fat: 22 g · Carbs: 10 g