- 8
Ingredients
- 8 SERVINGS
- This fine-textured terrine, with rabbit loins adding a decorative circle in the center of each slice, is celebratory fare for a special occasional
- 5 to 7 large leaves Savoy cabbage
- • 1 young rabbit, 2 1/2 to 3 pounds, boned, reserving 1 loin and liver
- • 1/2 pound ground pork fat
- • 1 egg, slightly beaten
- • 1 teaspoon crushed garlic
- • 1 teaspoon dried thyme
- • 1/4 teaspoon ground allspice
- • 1/4 teaspoon ground cardamom
- • 1/2 tablespoon salt or pepper to taste
- • Freshly ground black pepper
- • 2 tablespoons Armagnac
- • 1/4 pound black forest ham or other smoky ham, cut into 1/8 inch dice
- • 1 1/2 teaspoons green peppercorn packed in brine or vinegar, rinsed
- • 1/4 cup finely chopped shallots
- • 3 teaspoons rendered duck fat or unsalted butter
- • 1 tablespoon tawny port
- • 1 large bay leaf
- • Port-Soaked Prunes (recipe follows) or French Kisses
- Instead of pork fat, this version is wrapped in blanched Savoy cabbage leaves-healthier & easier to work with.
Preparation
Step 1
1. Bring a large pot of salted water to a boil. Add cabbage leaves and cook until bright green and wilted, about 4 minutes. Remove, blot very dry on paper towels, and use a sharp knife to pare down coarse center ribs until flat.
2. Line a loaf pan, approximately 8 x 4 x 2 ½ inches, with cabbage leaves, allowing leaves to drape over edges of pan. Reserve any extra leaves, cover with plastic wrap, and refrigerate.
3. Mix together rabbit (except reserved loin and liver), pork fat, egg, garlic, thyme, allspice, cardamom, salt, plenty of black pepper, and Armagnac in a large bowl. Set aside. Combine ham and green peppercorns in a small bowl.
4. Pat rabbit loin dry. Melt 2 teaspoons of the duck fat in a large skillet over medium-high heat. Add loin and liver and brown on all sides, 1 ½ minutes. Remove to a plate and set aside. Add the remaining teaspoon duck fat and the shallots, and sauté until limp, 2 minutes longer.
5. Pour in port, bring liquid to a boil for 30 seconds, scraping up all browned particles. Scrape into meat mixture and blend well. Chop cooled liver into pieces, transfer along with meat mixture to a food processor, and process until almost smooth. Add diced ham and peppercorns and pulse a couple of times to mix. Spoon half the meat mixture into prepared pan.
6. Place loin lengthwise in center of the terrine. Press down gently. Cover with remaining meat, packing it into corner of the pan, and mounding it slightly in the center, (this is easier done with wet hands.) It will be higher than the pans edge. Fold cabbage over meat mixture, adding more cabbage leaves if top is not completely covered. Add bay leaf and a layer of parchment the size of the pan. Cover top of pan with a double layer of heavy foil and punch 3 holes to let steam escape.
7. Preheat oven to 350 degrees.
8. Put chilled terrine on a folded kitchen towel in a large deep pan and fill pan with boiling water halfway up the sides of the terrine. Bake in oven until juices run clear and an instant thermometer reads 160 degree when inserted in the center, 60 to 70 minutes. Remove from oven and water bath. Cover terrine with a apiece of cardboard wrapped in aluminum foil, or a second pan the same size as the first, place a 1-pound weight on it and let cool for 1 hour.
9. remove weight and refrigerate, still covered with parchment and foil, for at least 2 days, and up to 5 days, to develop the flavors.
10. Prepare Port-Soaked Prunes.
11. Remove terrine from refrigerator at least 1 hour before serving. Dip in hot water to unmold. Wipe off any congealed juices or fat. Remove cabbage leaves, if desired. Slice with a serrated knife, and serve with a couple of soaked prunes or French Kisses. Drizzle reduced port sauce from prunes over slices.
Prepare the terrine at least 5 days ahead of time for the flavors to develop. Serve it cool, not cold, and pass thin slices of country pheasant bread or whole wheat bread
Port-Soaked Prunes
Ingredients
• 1 cup bite-size pitted prunes, cut in half
• ¾ cup tawny port
• 1 stick cinnamon (optional)
• 3 whole cloves
Directions
1. Combine prunes with port and spices in a bowl, cover, and refrigerate for several days.
2. Several hours before serving, lift the prunes from the liquid and set aside. Strain the liquid into a small saucepan. Strain the liquid into a small saucepan. Retrieve the spices from the strainer and add to the saucepan. Bring the liquid to a boil over high heat, cook until reduced by half, then let cool. Remove cinnamon and cloves before serving.