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Recipe: Rabbit And Pigeon Terrine
Categories:
Yield: 1 servings
1 Rabbit; boned
4 Pigeon breasts; skin and
-- bone
-- removed
2 Bay leaves
250 g Pork; lean
12 Rashers streaky bacon;
-- flattened
125 ml Red wine
2 Shallots; finely diced
6 Peppercorns; crushed
175 g Pork fat layer
175 g Pigs caul fat; (if
-- available)
2 tb Brandy
2 tb Tomato puree
2 Garlic cloves; crushed
Butter
4 lg Spring cabbage leaves
1 Egg white
Salt and pepper
1 Lemon; juice of
2 Sprigs thyme
100 ml Double cream
1 sl Bread
Line a terrine with cling film and layer with the streaky bacon.
Place the pigeon breast into a marinade consisting of the red wine, brandy, shallots, peppercorns, crushed garlic and leave for 2-4 hours. Blanch the cabbage leaves into boiling salted water and lay on a clean tea towel.
Place the rabbit meat into a bowl and squeeze over the lemon juice. Place the rabbit into a food processor with the lemon juice add 1/4tsp salt and black pepper and puree.
Add 1 egg white, then fold in the chilled double cream and leave aside. Place the pigeon with the shallots, garlic, tomato puree and a little of the liquid into the food processor, add salt and 1 egg white and blend. Add a little cream and the slice of bread.
Place the mixture in a thin layer of caul fat, then place that on top of the cabbage leaf. Roll into a cigar shape, wrap in cling film and foil and steam until cooked - remove foil and cling film. Place a layer of rabbit in the base of the terrine and a little to the side. Insert the cigar of pigeon in the centre then completely cover with the rabbit mixture. Scatter with sprigs of thyme, cover with cling film and a lid and cook for 1-11/2 hours.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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