Each coming year has its own characteristics. In New year on the table should be lot more gentle snacks. Terrine is an amazing snack. It can be prepared from any meat and with the addition of any ingredients. And on the eve of the holidays-it will be a win-win. Here your imagination is simply boundless! I made it with rabbit and duck meat.
Rabbit meat must first be marinated. To do this, cut it into small pieces and put in a bowl. Add cognac, 1 tbsp soy sauce, spice mixture, pepper and salt. All mix well. Tighten the bowl with cling film and put into the refrigerator to marinate for 3 hours, preferably at night.
From the pulp of a duck doing the stuffing.
Onions finely chop. Heat the pan with a small amount of vegetable oil and fry it.
Garlic finely chop. Add it to the onion and fry together for about a minute. Spread the onions from the pan.
Now prepare the binder for minced meat. In a small bowl break the egg, pour the cream and 1 tbsp soy sauce. Mix with a whisk until smooth, gradually adding flour.
In the minced meat, add the fixer, as well as half of the fried onions. A little salt and pepper. All mix well.
To obtain a more uniform consistency of minced meat, it can be slightly whipped in a blender.
We get from the fridge pickled rabbit. Add to it the remaining onions and pistachios (pre-cleaned from the top skin).
We will need a rectangular elongated shape of 1 liter. Form grease with vegetable oil and put bacon a little overlap. Bacon should cover completely the bottom and walls of the form. Duck stuffing and rabbit spread layers. There will be three layers of minced meat and two layers of rabbit. First comes the third part of the stuffing, then half of the rabbit, another third of the mince, the remaining rabbit. The last layer spread the remaining minced meat and a little tamp. Put 1-2 Bay leaves on top.
Cover the terrine with strips of bacon. Form tighten the foil and put in a deep pan filled with hot water (water should reach the middle of the form). We will cook in a water bath for about 2 hours in a preheated 180°C oven. Cooking in a water bath will provide a more gentle structure. The finished terrine should be allowed to cool in shape. Drain all remaining liquid. Tighten the form with a terrine with cling film and press down oppression. The entire structure is placed in the refrigerator at night.