Rabbit Terrine

Initially, a terrine is a dish of French cuisine like pudding or baked pâté. The name of the dish comes from the same name with a specially rectangular oblong refractory shape for baking with a lid. The mold is filled with a mass with a non-uniform texture. Recipes of terrines of meat, fish, vegetables and even sweet are known.

To prepare the mass from which the terrine is baked, the products are ground into minced meat or cut into pieces, small thin slices. The most interesting texture is obtained by combining stuffing with pieces. In addition to the main product, other ground products, as well as spices, can be added to the mince. After the mold has been filled to the top with the original mass, the contents are tightly pressed with a lid and placed for baking on a grate in a preheated oven, at the lower level (under the grate), a pan with water is placed. The ready terrine is first cooled, then cut into slices and served with bread.

How to cook a rabbit terrine with pistachios and porcini mushrooms?

Ingredients:

• fillet of rabbit - 500-600 g;
• fresh white mushrooms - 200-300 g;
• pork bacon or brisket - about 200 g;
• pistachios - about 80-100 g;
• onion - 1 pc .;
• spices dry ground (grated nutmeg, black pepper and fragrant, coriander);
• marinated or pickled gherkins (cucumbers) - 3-5 pcs. (depending on the size);
• olives without pits (young green) - about 12-15 pcs .;
• egg of chicken - 2-3 pcs.
• cognac or white wine (muscat, vermouth, sherry) - 2 tbsp. spoons;
• fresh fresh herbs (parsley, basil, coriander);
• garlic - 2-3 cloves;
• wheat flour;
• Fat or oil for frying and for lubricating the mold.

Preparation

Mushrooms are not too finely chopped, onion - finely, and bacon - in short thin strips across the layers. Lightly fry or save the onion in a frying pan, add bacon and mushrooms and pat them all together on low heat with the addition of wine, stirring occasionally, covering the lid, for 20 minutes.

Meat rabbit let's go through a meat grinder with an average nozzle. Pistachios crushed with a knife is not too shallow. Marinated cucumbers and olives cut into circles.

We mix the onion-mushroom mixture with minced meat from rabbit meat. Add the sliced ​​cucumbers and olives, and also chopped pistachios. Instead of pistachios, a rabbit terrine can be cooked with nuts. Also add chicken eggs, spices, chopped finely greens and garlic. Let's mix everything carefully. The density of the mixture can be adjusted with flour. Fill the mixture with a greased form, lightly weighed and leveled from above, cover with a lid (silicone mold can be sealed with foil).

Place the form on the grate in a preheated oven. At the bottom level, we place a baking tray with water. Bake for 1.5-2 hours at a temperature of about 160-180 degrees C. The finished terrine is cooled and cut into slices. We serve with fresh herbs, it is possible with a garnish (potatoes, beans), vegetable salads.