Terrines are a specialty of Italian cuisine. You can make terrines of a thousand types, flavored with vermouth, Marsala, aromatic herbs, and jellies. You can add fruits, candied fruit, mushrooms, and cold cuts: you are spoiled for choice. And then everything is blended, so you don’t have to worry about different textures or mix the ingredients.
But today, we wanted to make the recipe for the perfect rabbit terrine, and we turned to a Piedmontese restaurant specializing in this type of preparation: the Santisè Restaurant. Let’s not waste any more time and leave the word to Marco so that he can explain to us how to make this excellent rabbit recipe.
Ingredients for making rabbit terrine
- 200 grams of boneless rabbit
- 100 grams of pork neck
- 100 grams of rabbit liver
- 100 grams of fat cooked ham
- 150 grams of bacon spread
- 150 grams of porcini mushrooms (or champignons)
- 3 shallots
- 2 eggs
- bleached lemon zest
- 2 bay leaves
- 2 sprigs of thyme
- 1 clove garlic
- 6 cl of Cognac
- 10 grams of salt and pepper
- slices of bacon to cover the pate being cooked
For the marinade
- ½ glass of dry white wine (Timorasso or Chardonnay)
- 1 crushed clove
- 1 pinch of cinnamon
- 1 pinch of nutmeg,
- chopped thyme
- 1 chopped bay leaf
How to prepare the rabbit terrine
Prepare the marinade. Cut the boned rabbit and pork neck into chunks, place everything in a bowl and sprinkle with the marinade. Leave to marinate for 4 to 5 hours in a cool place.
Stew the mushrooms with a clove of garlic. In a pan with a piece of butter, simmer the chopped shallots and add the rabbit livers cut into small pieces. Cook very quickly, add the chopped ham and bacon, thyme, bay leaf, and previously stewed mushrooms, and flame everything with a bit of Cognac. Remove the bay leaf and chop coarsely with a mixer. Drain the rabbit and pork meat pieces and chop them with the blanched lemon zest.
Pour into a bowl, add the liver filling and the eggs, mix well and check the salt and pepper.
Line a bowl with many slices of bacon, insert the filling and cover with other slices of bacon. Cover the bowl with aluminum foil, pierce the foil and insert 1 Maccarone so that it acts as a fireplace.
Bake in a preheated oven at 180 ° C for more than an hour. Let it cool completely by placing weights on the aluminum foil. Before removing the meat from the pan, pour off the excess fat.
Which wine goes well with the rabbit terrine?
We choose a sumptuous and mellifluous wine: the Picolit of the Falcon winery of the Colli Orientali del Friuli for this great dish. An amber passito like this, characterized by sweetness and elegance, is excellent to accompany the fatty flavor of the terrine, creating a very successful combination. You can also dare with Sherry, Port wine, or Calvados.
If you want to combine a cocktail, the French Connection is perfect.
Recipe courtesy of the Santisè Restaurant
Strada Castelletto 2, Calliano, Asti