Rabbit Terrine with Mushrooms and Nuts
Rabbit Terrine with Mushrooms and Nutsis a step by step recipe.
- 1 rabbit weighing 1.5 kg
- 300 g of pork neck
- 300 g of lard
- 4-5 rabbit or 5-6 chicken liver
- 1 large shallot bulb;
- a small handful of dry white mushrooms;
- 1 tbsp. l. flour;
- 1 egg
- 2 tbsp. l. butter;
- 300 ml of dry white wine;
- 50 ml of port;
- 1 tsp. potato starch;
- a small handful of peeled hazelnuts;
- a small bunch of parsley;
- a pinch of grated nutmeg;
- freshly ground white pepper, salt.
Freeze fat. Cut off the rabbit meat from the bones (they will not be needed), cut into medium-sized equal pieces. Rotate the pork meat grinder with a large grill.
Mix both types of meat, season with salt, pepper and nutmeg, add 150 ml of wine and 20 ml of port, mix thoroughly, cover with foil and refrigerate for 10-12 hours.
Soak the mushrooms in a small amount of cold water for 1 hour, boil until soft in the same tincture, cut into small pieces.
Finely chop the shallot and parsley leaves. Fry onion in butter with a pinch of salt on low heat, avoiding discoloration, 5 min. Pour the flour, mix. Add the parsley, the remaining wine and port, cook, stirring, 5 minutes.
Cool, pour into the blender, add the mixed with 2 tbsp. l. water starch, egg and liver, beat until smooth. Add the mushrooms and liver mass to the rabbit-pork mixture.
Rectangular baking dish sprinkle with salt and pepper. Thinly chop the frozen fat, line the bottom and sides of the form. Put stuffing in parts, pouring hazelnuts. To tighten, cover with slices of fat, wrap the form in foil and bake in a water bath in the oven at 1800С 1,5h.Cool,press,refrigeratefor24hours.Servewithtoast.
A rabbit terrine with mushrooms and nutsis ready.
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