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Recipes: Gourmet

Terrine Of Rabbit With Hazelnuts

Ingredients

Directions

Cut the rabbit thighs and keep them for another recipe ;-)
-- Boning the rest of the rabbit and cut into small pieces.
-- Prepare the marinade by placing them into a clay. Add the bacon matches. Effeuiller thyme on top and the garlic minced. Put one or two bay leaves. Season with salt and pepper. Add a tablespoon of oil. Mix all the ingredients and let sit in refrigerator for at least one night:


Cooking time:

-- Take the casserole dish with the marinade, remove the bay leaves and add the sausage meat fragmented and mix well.
-- Push a score of hazelnut kernels in the mix
-- Of all settle in the soil with the back of a large spoon
-- Put in a hot oven (possible bain marie) level 5, 180 degrees for one hour and forty minutes (off the top of the terrine half an hour before the end of cooking)
-- Remove from oven
-- Prepare jelly in a small saucepan with one or two glasses of water, adding the juice of rabbit if any, and half a packet of powder. Putting frozen over and around in the rabbit terrine
-- Place in the refrigerator until the next day

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