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🍽️ Marinated Rabbit Terrine with Flat-Leaf Parsley and Shallots

285 kcal · 30 min · 4 servings

Ingredients

• 3 hind legs of rabbit
• 6 shallots
• 4 garlic cloves
• 1 parsley
• 3 thyme sprigs
• 100 ml dry white wine
• 100 ml olive oil

Instructions

1. 1. Cut the rabbit meat off the leg bones.
2. 2. Dice the rabbit meat into coarse chunks.
3. 3. Peel the shallots.
4. 4. Dice the shallots finely.
5. 5. Peel the garlic.
6. 6. Chop the garlic finely.
7. 7. Wash the flat-leaf parsley.
8. 8. Shake the parsley dry.
9. 9. Chop the parsley leaves finely.
10. 10. Wash the thyme sprigs.
11. 11. Strip the thyme leaves from the stems.
12. 12. Place the rabbit meat in a bowl.
13. 13. Add the diced shallots to the bowl.
14. 14. Add the chopped garlic to the bowl.
15. 15. Add the chopped parsley to the bowl.
16. 16. Add the thyme leaves to the bowl.
17. 17. Pour the white wine into the bowl.
18. 18. Add the olive oil to the bowl.
19. 19. Mix all ingredients in the bowl thoroughly.
20. 20. Cover the bowl.
21. 21. Let the mixture marinate for 12 hours.
22. 22. Turn the marinade occasionally during this time.
23. 23. Preheat the oven to 160 degrees Celsius fan-assisted.
24. 24. Place a container of hot water in the oven.
25. 25. Take four small jam jars with lids.
26. 26. Fill the marinade contents into the jars.
27. 27. Press the ingredients firmly into the jars.
28. 28. Let the excess marinade drain off.
29. 29. Place the lids on the jars.
30. 30. Place the jars in the hot water bath in the oven.
31. 31. Cook the terrines for about 40 minutes.

Nutrition per serving

• kcal: 285
• Protein: 33 g · Fett/Fat: 14 g · Carbs: 5 g