Rabbit And Pigeon Terrine
Grrrrrgh!
Course : Meat - Game
From: HungryMonster.com
Serves: 4 - 6
 

Ingredients:

1 medium rabbit -- boned
4 medium pigeon breasts -- skin and bone
2 pieces bay leaves
250 grams pork -- lean
12 slices rashers streaky bacon -- flatte
125 milliliters red wine
2 small shallots -- finely diced
6 pieces peppercorns -- crushed
175 grams pork fat layer
175 grams pigs caul fat -- (if available)
2 tablespoons brandy
2 tablespoons tomato puree
2 cloves garlic -- crushed
2 tablespoons butter
4 large spring cabbage leaves
1 large egg white
1/2 teaspoon salt and pepper
2 tablespoons lemon juice
2 sprigs thyme
100 milliliters double cream
1 slice bread
 

Preparation:

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.

 

Nutritional Information:

1190 Calories (kcal); 56g Total Fat; (48% calories from fat); 100g Protein; 35g Carbohydrate; 302mg Cholesterol; 633mg Sodium