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Add a photoRaciónes: 12
Ingredientes
- 1 lb grnd rabbit, meat
- 8 ounce grnd pork, shoulder
- 8 ounce grnd chicken, liver
- 1 x vidalia onion, finely, minced, sauteed in butter
- 2 x cloves finely minced garlic
- 2 Tbsp. minced parsley
- 1 Tbsp. allspice
- 5 x egg
- 3Â 1/4 ounce cooked cepes mushroom
- 1 Tbsp. whisky
- 1 Tbsp. salt
- 1 tsp white pepper
- 1 x bay leaf
- Â Â pork, caul, fat, for the terrine mold
Direcciones
- Preheat the oven to 350 degrees Fahrenheit.
- Put all the grnd meats in a large mixing bowl and add in the onions, the garlic, the parsley, the allspice, the salt, the pepper and the whisky. Cover and let the mix sit in the refrigerator for three hrs.
- Once chilled, add in the Large eggs to the rabbit mix. Lay the pork caul fat in the terrine mold. Fill the terrine mold half way then add in a layer of the cooked cepes mushrooms. Cover with more rabbit meat and finish by covering with the caul fat. Place the bay leaf on top of the terrine and put the lid on the mold.
- Place the terrine in a roasting pan and fill it half way up the sides with warm water. Cook for 1 hour and 30 min, till a knife, plunged into the middle of the terrine, comes out clean. Chill for four hrs before serving.
- Place a slice of the terrine on a plate and garnish with gherkins, pickles, sweet onions, Dijon mustard and toast.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 12 servings | |
| Calories 170 | |
| Calories from Fat 89 | 52% |
| Total Fat 9.93g | 12% |
| Saturated Fat 3.27g | 13% |
| Trans Fat 0.01g | |
| Cholesterol 132mg | 44% |
| Sodium 649mg | 27% |
| Potassium 352mg | 10% |
| Total Carbs 1.74g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.67g | 0% |
| Protein 17.8g | 28% |
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