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🍽️ Rabbit Terrine in a Jar

1401 kcal · 30 min · 4 servings

Ingredients

• 2 hind legs of rabbit
• 4 shallots
• 4 garlic cloves
• 5 sprigs flat-leaf parsley
• 100 ml dry white wine
• 100 ml olive oil
• 1 bunch soup vegetables
• 500 g veal bones (chopped)
• salt
• pepper (from the mill)

Instructions

1. 1. Separate the rabbit legs at the knee joint into upper and lower parts.
2. 2. Peel the shallots and dice them finely.
3. 3. Peel the garlic and chop it finely.
4. 4. Wash the parsley, shake it dry, and chop the leaves finely.
5. 5. Place the rabbit legs, shallots, garlic, parsley, white wine, and olive oil in a bowl.
6. 6. Mix everything well and let the mixture marinate covered for 12 hours.
7. 7. Turn the legs occasionally during the marinating time.
8. 8. Clean the soup vegetables and cut them into small pieces.
9. 9. Place the marinated rabbit legs, soup vegetables, and veal bones in a pot.
10. 10. Cover the ingredients with just enough water.
11. 11. Slowly bring the mixture to a boil.
12. 12. Skim off the rising foam.
13. 13. Season the broth with salt and pepper.
14. 14. Cook the legs at low temperature covered until they can be easily pierced.
15. 15. Let the legs cool down slightly.
16. 16. Pull the meat off the bones.
17. 17. Fill the meat into a screw-top jar.
18. 18. Strain the broth through a sieve.
19. 19. Bring the filtered broth to a boil.
20. 20. Fill the hot jar with the broth until the meat is just covered.
21. 21. Seal the jar tightly and let it cool down.
22. 22. Consume the terrine within 2 to 3 days after opening.

Nutrition per serving

• kcal: 1401
• Protein: 159 g · Fett/Fat: 80 g · Carbs: 8 g