Rabbit Terrine with Carrot Puree and Ginger Tuile

It seems I am having a hard time staying on track with what I want to do for the blog recipe lately because this week was supposed to be chicken pot pie. This is obviously not chicken, nor in a pie. However I think you guys will like this and hopefully give it a shot. We have a bunch of rabbit hinds in the freezer that we wanted to get through so I decided to do a terrine. We have a veal sandwich at the restaurant that is done in a very similar manner and I love the technique and outcome so I decided to do it for this dish but with rabbit. For this recipe we will be braising, making a puree, and doing ginger batter for a tuile. I have always loved the combination of carrot and ginger, plus rabbit and rosemary is too good to pass up.

The first step in this dish we will do is the rabbit. To do the terrine we want to make the rabbit as tender as possible so we can press it in the mold. The best way to accomplish this is to braise the rabbit till it falls off the bones.

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Rabbit Terrine:

  • 8 Rabbit Hinds
  • 1C Carrots (Large dice)
  • 1C Celery (Large dice)
  • 1C Onion (Large dice)
  • 2 Sprigs Rosemary
  • 2 Sprigs Thyme
  • 2 Sprigs Oregano
  • 3 Cloves Garlic
  • 1 Qt Veal Stock or Beef Stock
  • 1C Burgundy
  • S&P

Start by seasoning the hinds with salt and pepper. In a large pot heat 2 Tbsp of oil and sear the hinds. You are looking for a nice golden brown color on the rabbit. When the rabbit is seared remove from the pot and add your vegetables, herbs, and garlic. Cook on medium to high heat until they get some color. Next we are going to deglaze the pot with the red wine. You’ll want to take this time to scrape all the good bits off the bottom of the pot, don’t loose all that good flavor! When the wine reduces a little add back in the rabbit hinds, stock, and 2 cups of water. Wrap the top with foil and put in the over at 350º for 2 hrs.

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After the 2 hrs remove the pot, pull the rabbit out and set aside to slightly cool. The leftover stock that is in the pot will be used to make our sauce for the rabbit so don’t throw it away! Strain the stock into a separate pot and bring to a simmer. Add a sprig of rosemary and let reduce until it begins to thicken, this will take a few hours but it is absolutely worth it! After the rabbit has cooled slightly pull all the clean meat off the bones, you’ll want to throw out any small bones or tough part if you find any. To build the terrine you can use really any mold you would like, in this case I used 2 1/2″ round cutters. Take some of the meat and press it into the cutter until firm. We want this to set firm so lay a piece of plastic wrap over and apply a weight to make sure it is being pressed properly and even. This will sit overnight until set. You can also use a bigger container and cut slices after the terrine has set if you’d like.

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Carrot Puree:

  • 2C Carrots
  • 1 Tbsp Butter
  • Salt TT

This puree is about as easy and simple as it gets but very delicious. Cut the carrots into a medium dice and boil until very tender. Remove the carrots when done but save the water, we will use this to thin the puree. Put the carrots in a blender and add 1/2 C of water, blend until smooth. Next add in the butter and salt and continue to blend. At this point you can add more water if you would like the puree to be thinner, for this dish I added more for plating purposes.

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Ginger Tuile

  • 80g Water
  • 30g Oil
  • 10g Flour
  • 30g Ginger Juice
  • Pinch of Salt

I have been looking for a better tuile recipe for a while and I am very happy with these measurements. If you would like to change the flavor just substitute the ginger for what ever it is you would like. In a bowl mix together the water, oil, and flour. Grate the ginger and squeeze the juice into the mix. On medium to high heat pour 1/4 cup of the batter into a non stick pan and let cook down until all the bubbles stop. Remove from heat and place the tuile on paper towels to cool.

To assemble the dish place a slice of the terrine in a pan on medium heat with a tbsp of oil and lightly sear both sides. When the terrine is almost finished brush both sides with the reduced stock from earlier and remove from heat. You do not want to cook the terrine for to long with the demi because it can burn. To finish this dish I topped it with a piece of puff pasty brushed with herb butter. You can find puff pastry at most grocery stores, I used a 3″ round cutter for these because they will shrink slightly while baking.

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I think the one thing I would do different next time I put this together is brush more demi on but other then that I was pretty happy with the end results. If you are iffy on rabbit but would still like to try this recipe you can easily substitute the rabbit with chicken thighs. As always if you have any questions on the recipe or instructions feel free to message or email! Thank you again and hope you enjoy!

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