Rabbit Terrine with Green Olives and Pistachios

Rabbit Terrine with Green Olives and Pistachios
Photo by www.epicurious.com

Ingredients

  • ½ cup picholine or other brine-cured green olives
  • 4 shallots
  • 1 teaspoon fresh thyme
  • ½ teaspoon black peppercorns
  • kitchen string
  • 2 (11 1/2- by 1 1/2-inch) strips of corrugated cardboard wrapped well with foil
  • 6 ¼ cups water
  • + 18 more ingredients
    • 3 fresh parsley sprigs
    • ¾ teaspoon black pepper
    • 4 teaspoons unflavored gelatin
    • ½ teaspoon salt
    • 2 (10- to 11-inch) rolling pins or high-shouldered wine bottles
    • 2 (12- by 2-inch) tapered narrow rectangular terrines
    • 1 leek
    • 3 tablespoons fresh chives
    • 1 3-lb rabbit
    • 1/3 cup salted shelled pistachios
    • 1 garlic
    • 2 carrots
    • 2 large egg whites
    • 1 tablespoon Madeira
    • ½ teaspoon salt
    • 2 fresh thyme sprigs
    • ½ teaspoon fennel seeds
    • 18 very thin slices firm white sandwich bread

Remove fat, kidneys, and liver from rabbit if necessary. Put rabbit, shallots, carrots, parsley, thyme, leek, garlic, peppercorns, 1/4 teaspoon salt, and 6 cups water in a 4-quart heavy pot and bring to a boil, skimming froth. Reduce heat and gently simmer rabbit, partially covered, until tender,...

View full recipe at Epicurious

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