July 1, 2016

Delicate structure, bright color, excellent taste and delicate aroma is a complex holiday terrine. It is long enough, but it’s worth it! This appetizer will be the “signature dish” of any holiday table!

• 0,5 kg of a fillet of a rabbit;

• 0,5 kg, fillet of duck;

• 0.45 kg. of bacon;

• 1 egg;

• 2 bulbs;

• 4 zubochka garlic;

• Any cream 50 ml.;

• 2 tbsp soy sauce;

• 1 tablespoon of brandy;

• 0.1 kg. of peeled pistachio nuts;

• 2 Bay leaf;

• 2 tbsp flour;

• salt and pepper;

• 1/2 tsp mix of Basil, coriander, curry and nutmeg.

1. Rabbit fillet to wash properly, cut with a knife into small pieces and put in a deep plate. The meat pour in the cognac, 1/2 part soy sauce, add spices, salt and pepper. Mix everything carefully with a spoon. Pot to wrap and send it overnight in the fridge to keep the meat well marinated. If time to spare, you can leave for 3 hours.

2. Duck fillet mince or cut by the blender to mince.

3. The onions to clear, wash and small chop with a knife. Fry in a pan until Golden, using minimal oil.

4. While the onion is fried, you need to clean, wash and finely chop the garlic. Then add it to the onions and fry until tender.

5. While preparing roasting, you can prepare a fixative for meat. To do this in a bowl beat the egg, add it to cream and the second part soy sauce. Mix everything with a whisk until smooth. Then small portions enter the flour, without ceasing to stir with a whisk.

6. In the binder put the duck meat and 1/2 of fried onions with garlic. Dress it with salt and pepper, mix until smooth. To stuffing has become more homogeneous, it can be put in a blender and whisk for a while.

7. Marinated fillet out of the fridge.

8. Pistachio and clean away the top rind and put it to the rabbit. There add the second part of the onion with the garlic. All mix well.

9. Take a rectangular shape with a volume of 1 l and grease it with oil. Bacon cut into thin slices. The slices lay on the bottom and sides of the form so that each slice slightly covering the previous one (overlap). The form must be completely covered with bacon.

10. Duck meat is divided into three equal parts, and the rabbit meat is in two parts. The bacon spread 1/3 of meat, cover it with 1/2 a piece of rabbit meat. After the rabbit meat to cover the second part of the stuffing, and the stuffing again to cover the second portion of the meat. The final layer will be the third part of duck forcemeat, which should be spread and slightly compacted. (There should be 3 layer of minced meat and two layer of rabbit meat).

11. The stuffing is nice to place a few Bay leaves.

12. On top of the sheets again, put the slices of bacon so that the stuffing does not peek.

13. The oven turn on and heat up to 180 degrees.

14. Formed a festive terrine of duck and rabbit to wrap. Then place in a deep baking pan. In the pan needs to be hot water which will reach the middle of the terrine molds with.

15. Send a baking sheet in the oven for approximately two hours. The terrine will be prepared in a water bath, which will provide a more delicate structure meals.

16. After two hours the oven is turned off, the form with the terrine, remove, place on a Board and leave until cool.

17. After cooling, the excess liquid is carefully poured out, the terrine again to wrap, something to pin down and send 1 night in the fridge.

18. Serve cold, garnished as desired.

Article Categories:
Main dish

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