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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