INGREDIENTS (serves 8):
  • 1 Rabbit (2.5-3 pounds);
  • 2 medium size carrots, peeled;
  • 1 large onion;
  • 4 clove buds;
  • 1 leek stem;
  • Gelatin (30 g);
  • 15 small gherkins, finely chopped;
  • 3-4 canned red bell peppers, finely chopped;
  • Bunch of parsley, finely chopped;
  • Two sprigs of fresh tarragon, finely chopped;
  • Salt and pepper;
  1. Cut the rabbit into 3-4 pieces and place in a saucepan. Add the onion, leek stem, carrots and cloves. Cover with cold water;
  2. Cook for two hours on low heat;
  3. Remove the rabbit and carrot from the stock, set aside;
  4. Remove and discard the leek stem, clove buds and onion;
  5. Separate rabbit meat from the bones and finely chop;
  6. Chop the carrots;
  7. Mix together the rabbit meat, gherkins, canned red bell peppers, parsley, tarragon and carrot;
  8. Line the terrine dish with plastic wrap, make sure there is plastic wrap hanging over the edge ;
  9. Place the mixture of meat and vegetables in the terrine dish. Season to taste;
  10. Soak the gelatin In 0.5 cup of cold water;
  11. When gelatin is dissolved in cold water, add it to 35 oz. of hot stock. Mix well. Season to taste;
  12. Pour the stock with gelatin into terrine dish with rabbit and vegetables;
  13. Cover with overhanging plastic wrap. Refrigerate at least 16 hours;
  14. To serve turn jellied rabbit upside down on a big plate, remove the plastic wrap;
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