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.
Prep Time | 10 minutes |
Cook Time | 120 minutes |
Servings |
Ingredients
- 500 gram Rabbit fillet
- 500 gram Duck
- 450 gram bacon
- 4 cloves garlic
- 2 pieces Onion
- 100 gram Pistachios
- 50 ml Cream
- 2 tablepoons Soy sauce
- 1 tablespoon Cognac
- 2 tablespoons Flour wheat / Flour
- 1 piece Chicken egg
- 2 pieces Bay leaf
- 1/2 teaspoon Seasoning
- Salt
- Black pepper
Ingredients
|
Instructions
- 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.
Leave a Reply