rabbit & green lentil terrine
Rated 5.0 stars by 1 users
Author:
Michael Smith, Innocent Bystander
Servings
6
Ingredients
-
1 whole rabbit
-
80g Mount Zero Coarse Pink Lake Salt
- 5 cloves
- 1 garlic clove
-
Handful of thyme sprigs, leaves picked and chopped
- 5 black peppercorns
- 1 bay leaf
-
500-600ml duck fat, warmed
- 1 bay leaf
- 2 cloves garlic
-
Handful of thyme sprigs
-
½ a carrot, finely diced
- ¼ brown onion, finely diced
- 1 stick celery, finely diced
- 2 garlic cloves, finely diced
- 150g Mount Zero French Green Lentils, rinsed and soaked for 30 minutes
- 5 sprigs of thyme, leaves picked and chopped
- 500ml chicken stock, plus more if needed
-
Mount Zero Pink Lake Salt, to taste
- Freshly cracked black pepper, to taste
-
250g swiss brown mushrooms, sliced
-
12 shallots, kept whole and skin on
-
20g chopped parsley
-
Mount Zero Pink Lake Salt, to taste
-
Freshly cracked black pepper, to taste
-
White wine vinegar, to taste
- 100gm San Danielle prosciutto, slice thin (to wrap after pressed)
Salt mix
Confit Ingredients
Green Lentils
To Assemble
To wrap
Directions
Confit Rabbit
To prepare the rabbit, remove the kidneys and livers, clean off excess fat and any sinusoids from the liver and set aside.
Remove the front and back legs, bone out the loins from barrel and break the ribcage so it will sit flat in the pot to confit. Retain the rabbit loins to place in centre of terrine.
Grind all the salt rub ingredients together in a mortar and pestle and keep aside.
Keeping the loin, kidneys and liver aside, rub salt mix onto the remaining rabbit and place in fridge for 30 minutes. After 30 minutes, wash off the excess salt mix and pat dry with a paper towel.
Place in appropriate size pot or tray, and cover with the warm duck fat and other confit ingredients, cover with foil and cook in oven at 130°C for 2.5 hr, then allow to cool slightly in fat.
While the rabbit is cooling down, sear the livers and kidney quickly in a pan (keep them pink). Remove and then cook the loins to medium - I cut these in half and cook the little pieces separate from the big pieces.
Shred the confit meat, being careful to remove all bones.
To Assemble
Sauté the mushrooms in a bit of the confit fat, then keep aside.
Roast the shallots at 140 degrees Celsius until tender and well caramelised, then remove outer layer and leave whole.
Make sure the shredded confit rabbit meat and fat are still warm, the place in a large bowl. To this, add the mushrooms, shallots and parsley along with 400g of the green lentil mix. Season to taste with pink lake salt, pepper and white wine vinegar.
Line a terrine mould with glad wrap and fill it half way up. Place the loins, kidneys and liver in the centre, then fill the remainder of the way.
Wrap the glad wrap around and press lightly with a 2Lt bottle of milk or similar and store in the fridge until firm
Remove glad wrap and then wrap with prosciutto.
This is ready to serve from the fridge, but I like to let it come to room temp for about 20 min and serve with an onion jam and chargrilled sourdough.