Rabbit Terrine

This rabbit terrine is supplemented with veal liver, juniper berries, and bacon.

Servings: 6

Ingredients

• Rabbit (thighs, saddle, liver, heart, and lung)
• Dried forest mushrooms (soaked in warm water for 30 minutes) – 5 pcs.
• Onions (cut into slices) – 2 pcs.
• Carrots (diced) – 1 pc.
• Parsnip (diced) – 1 pc.
• Bay leaf – 4 pcs.
• Allspice peas – 10 pcs.
• Veal liver – 300 g
• Unsmoked bacon strips – 170 g
• Fresh bread crumbs – 80 g
• Eggs – 4 pcs.
• Vodka – 100 g
• Freshly ground nutmeg – 1 teaspoon
• Dried marjoram – 2 teaspoon
• Dried juniper berries – 10 g
• Garlic (crushed through a garlic press) – 4 cloves
• Smoked bacon strips – 150 g
• Salt to taste
• Ground black pepper – to taste
• Lettuce leaves and red currant jam for garnish

Directions

1. Cut the soaked mushrooms into strips. Fold the pieces of rabbit into a large saucepan, pour cold water. Put onions, carrots, parsnips, mushrooms, bay leaves, and allspice peas in a saucepan with a rabbit.
2. Bring water to a boil, then cover, reduce heat, and cook meat for about 1 hour. Then remove the pan from the stove, add a pinch of salt to the water, and leave the meat to cool in the broth.
3. Finely chop the veal liver and 50 grams of un-smoked bacon and place in a small saucepan. Add 1 glass of broth and simmer over low heat for about 15 minutes.
4. Turn on the oven to preheat to 180 degrees. Pour the bread crumbs into a small bowl and add a little broth, leave to soak at room temperature.
5. Remove the pieces of rabbit from the stockpot and cut the meat and liver into small pieces.
6. Place the meat in a large bowl, add the soaked bread crumbs, stewed veal liver, eggs, vodka, nutmeg, marjoram, juniper, and garlic, season with salt and pepper to taste, mix well.
7. Line a 1.2-liter ovenproof dish with strips of smoked bacon and the remaining strips of non-smoked bacon, leaving the edges hanging from the sides of the dish. Put the minced meat inside and wrap the edges of the bacon up, cover with parchment, and wrap the tin with foil on top.
8. Pour boiling water into a baking sheet with high sides and place the dish with meat in this hot water (the water should reach about 1/2 the height of the dish). Put this structure in a preheated oven and bake the rabbit terrine for about 1.5 hours, then remove the foil and parchment and put the terrine in the oven again for another 15 minutes, until the top is brown.
9. Remove the form with the terrine from the baking sheet, cover the top with parchment, and put the load on top, leave the rabbit terrine at room temperature until completely cooled. Turn the cooled terrine onto a plate, carefully remove the form. Cut the rabbit terrine into slices and serve with lettuce and currant jam (optional).

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