Rabbit and pigeon terrine

Yield: 1 servings

Measure Ingredient
1 \N Rabbit; boned
4 \N Pigeon breasts; skin and bone
\N \N ; removed
2 \N Bay leaves
250 grams Pork; lean
12 \N Rashers streaky bacon; flattened
125 millilitres Red wine
2 \N Shallots; finely diced
6 \N Peppercorns; crushed
175 grams Pork fat layer
175 grams Pigs caul fat; (if available)
2 tablespoons Brandy
2 tablespoons Tomato puree
2 \N Garlic cloves; crushed
\N \N Butter
4 larges Spring cabbage leaves
1 \N Egg white
\N \N Salt and pepper
1 \N Lemon; juice of
2 \N Sprigs thyme
100 millilitres Double cream
1 slice Bread

Line a terrine with cling film and layer with the streaky bacon.

Place the pigeon breast into a marinade consisting of the red wine, brandy, shallots, peppercorns, crushed garlic and leave for 2-4 hours. Blanch the cabbage leaves into boiling salted water and lay on a clean tea towel.

Place the rabbit meat into a bowl and squeeze over the lemon juice. Place the rabbit into a food processor with the lemon juice add 1/4tsp salt and black pepper and puree.

Add 1 egg white, then fold in the chilled double cream and leave aside.

Place the pigeon with the shallots, garlic, tomato puree and a little of the liquid into the food processor, add salt and 1 egg white and blend. Add a little cream and the slice of bread.

Place the mixture in a thin layer of caul fat, then place that on top of the cabbage leaf. Roll into a cigar shape, wrap in cling film and foil and steam until cooked - remove foil and cling film. Place a layer of rabbit in the base of the terrine and a little to the side. Insert the cigar of pigeon in the centre then completely cover with the rabbit mixture. Scatter with sprigs of thyme, cover with cling film and a lid and cook for 1-11/2 hours.

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Carlton Food Network

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