Rabbit Terrine
This colorful terrine of red peppers, mushrooms, and rabbit is wrapped in bright red leaves of kale and bound with a smooth custard flavored with roasted garlic. Four small boneless chicken breasts may be used in place of the rabbit if you with. The terrine may be made up to 2 days in advance and refrigerated.
Ingredients
- Terrine Layers
- Red Cabbage - 1/2 head, cut into fine shreds
- Dry white wine - 1 cup
- Salt and freshly ground black pepper to taste
- Red Bell Peppers - 8, roasted, peeled, and seeded
- Shiitake Mushrooms - 20, stemmed
- Olive Oil - 4 tablespoons
- Freshly ground white pepper - 1/4 teaspoon
- Fresh Thyme - 1 tablespoon, minced
- Rabbit legs - 4, boned
- Red Kale - 1/2 head, stemmed
- Custard
- Eggs - 4
- Heavy (whipping) cream - 2-1/2 cups
- Salsify - 1, cut into 1/2-inch pieces
- Roasted Garlic Cloves - 8, pureed
- Salt and freshly ground black pepper to taste
- Sauce and Garnish (see Basic Recipes)
- Rich chicken stock - 2 cups
- Cold Unsalted butter - 2 tablespoons
- Pearl Onions - 1 cup, unpeeled
Instructions
Preheat the oven to 375 F. In a 12-inch saute pan or skillet, cook the cabbage over medium heat with the white wine, salt, and pepper until the cabbage is tender nd almost translucent, about 25 to 30 minutes. Set aside to cool.
Cut the roasted peppers into 1/2-inch dice and place in a strainer to drain. In a medium saute pan or skillet, saute the mushrooms with 2 tablespoons of the olive oil and the salt, white pepper, and thyme until tender, about 3 to 5 minutes. Transfer the mushrooms to a small bowl and set aside to cool.
To the same pan used to cook the mushrooms, add the remaining 2 tablespoons of olive oil and place over medium-high heat. Add the rabbit legs and saute them until they are lightly browned but still rare, about 6 to 8 minutes. Remove the rabbit from the heat and let cool. Chop the meat into 1/2-inch pieces and let cool.
To assemble the terrine: Oil the inside of the terrine or loaf pan. Line the pan with the longest red kale leaves, making sure to overlap the pieces and to leave the excess hanging over the top edge of the pan. Layer the red cabbage evenly in the bottom of the terrine so that it reaches 1 inch up the side.
To make the custard: Combine the eggs, cream, salsify, and roasted garlic puree and whisk until well blended. Add the salt and pepper. Pour enough custard over the cabbage to cover, pressing it down to distribute the custard evenly. Top the custard with half of the chopped rabbit pieces. Cover with another custard layer and press to release any air bubbles and to distribute evenly. Layer the red peppers over the custard, then top with more custard and the remaining rabbit. Top with the shiitakes, alternating the direction of the caps. Cover the mushrooms with the custard and fold the kale leaves over the terrine.
Cover the mold with aluminum foil. Place the terrine mold into a larger roasting pan and place it in the oven. Pour enough boiling water into the pan to come halfway up the sides of the terrine. Bake for 1-1/2 to 2 hours, removing the foil after 30 minutes; bake until a knife inserted in the center comes out clean. Remove the terrine from the oven, allow it to cool, and transfer it to the refrigerator overnight before serving.
To make the sauce: heat the stock to a boil, ten lower the heat and whisk in the butter. Set aside and keep warm. Bring a small pot of lightly salted water to a boil. Add the pearl onions and cook until tender, 4 to 6 minutes. Remove from heat and peel.
To serve: Slice the terrine and spoon the warm sauce around each portion. Garnish the plates with pearl onions.
