🍽️ Rabbit and Liver Terrine with Shallots

Name: Rabbit and Liver Terrine with Shallots
Total time: 30 min
Yield: 4 servings
Ingredients: 100 g shortcrust pastry; 1 rabbit (cut into pieces); 3 poultry liver; 500 g shallots; 300 g mushrooms; 1 egg; 1 slice country bread; 1 glass milk; 50 g pitted green olives; 200 ml dry white wine; 20 ml cognac; 50 g butter; 1 tbsp olive oil; salt; pepper (from the mill); chives (1 tbsp each); parsley (1 tbsp each)

648 kcal · 30 min · 4 servings

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Ingredients

100 g shortcrust pastry
1 rabbit (cut into pieces)
3 poultry liver
500 g shallots
300 g mushrooms
1 egg
1 slice country bread
1 glass milk
50 g pitted green olives
200 ml dry white wine
20 ml cognac
50 g butter
1 tbsp olive oil
salt
pepper (from the mill)
chives (1 tbsp each)
parsley (1 tbsp each)

Instructions

1. Season the rabbit pieces with salt and pepper.
2. Heat one tablespoon of olive oil and some butter in a pan.
3. Slowly brown the rabbit pieces on all sides.
4. Remove the pan from the heat and let the meat cool down.
5. Carefully separate the meat from the bones.
6. Cut the rabbit meat into small pieces.
7. Cut off the hard crust from the bread.
8. Soak the bread in the milk.
9. Clean the livers of membranes and gall bladders.
10. Finely chop the liver.
11. Clean the mushrooms of dirt.
12. Chop the mushrooms coarsely.
13. Peel the shallots.
14. Finely chop the shallots.
15. Chop the olives coarsely.
16. Melt the remaining butter in a pan.
17. Sauté the mushrooms and shallots for about five minutes.
18. Deglaze the mixture with the wine.
19. Boil the liquid down completely over high heat.
20. Squeeze the milk out of the soaked bread.
21. Crumble the bread into a large bowl.
22. Add the mushroom mixture to the bread.
23. Add the chopped liver.
24. Add the egg.
25. Mix all ingredients thoroughly.
26. Chop the chives and parsley.
27. Stir the herbs into the mixture.
28. Season the filling with salt and pepper.
29. Layer the rabbit meat and filling alternately into the terrine mold.
30. Sprinkle the chopped olives in between layers.
31. Drizzle cognac over the top at the end.
32. Roll out the pastry to the size of the terrine mold.
33. Cover the terrine with the pastry.
34. Cut a round hole in the center of the pastry.
35. Preheat the oven to 200 degrees.
36. Place the terrine in a baking dish.
37. Pour hot water into the baking dish.
38. Bake the terrine for about one hour in the oven.

Nutrition per serving

kcal: 648
Protein: 62 g · Fett/Fat: 33 g · Carbs: 17 g